Plenty was a highly anticipated cookbook released in 2010 and has become one of my favorites. This recipe with its first-rate ingredients, combines a beautiful array of herbs, cheese and fruit. Pairing creamy buffalo mozzarella (do not substitute) with the interesting flavors of toasted fennel seeds, oregano, basil, garlic and lemon zest, plus juicy ripe (peak-season) tomatoes, creates one of my all time favorite recipes to share with you. Last summer I came upon this recipe at the end of tomato season and waited to post until the markets were once again overflowing with those fresh-off-the-vine fruits. Well here it is… enjoy this appetizer for your summer entertaining.
Marinated Burrata and Tomato Spread (adapted from Plenty by Yotam Ottolenghi)
Serves 2-4
1/2 teaspoon fennel seeds, toasted and lightly crushed
grated zest of 1 lemon
15 basil leaves, shredded
2 teaspoons chopped fresh oregano
1 garlic clove, minced
4 teaspoons best-quality extra virgin olive oil
1 pound burrata
2 ripe tomatoes, cut into wedges (or a handful of cherry tomatoes)
Salt and pepper
Make the marinade by combining the fennel seeds, zest, basil, oregano, garlic and olive oil in a medium bowl or plastic bag. Break the mozzarella into large chunks with your hands and add it the bowl with the marinade. Smear the mozzarella with the marinade until well coated. Set aside to marinate for 30 minutes in the fridge. Serve by arranging burrata on a large serving platter, along with marinade. Scatter tomatoes across the platter. Sprinkle with salt and pepper. Serve with crusty bread.
No joke, I could eat that entire platter. Beautiful!
Where did you get the buffalo mozzarella?
It’s dangerous! For the buffalo mozz ….Caputo’s and Fresh Market carry it.
Thank you – heading to Fresh tomorrow. Making this tomorrow night. Can’t wait to try!
I think that last picture is my favorite, good food, good drinks, good ambiance! 😀
Is this lunch for one? That would be for me that is. Looks and sounds delicious.
Yes! I could polish that off!