Blood Orange & Burrata
Five minutes. One whole ball of burrata, sliced blood oranges, olive oil, flaky salt.
Method
Take the burrata out of the fridge 30 minutes before serving. Let it come to room temperature on the counter.
Slice the ends off each blood orange. Stand the orange on a cutting board and slice off the peel in vertical strips, following the curve of the fruit. Cut the orange into 1/4-inch rounds.
Place the burrata in the center of a small plate. Arrange the orange rounds around it, slightly overlapping.
Drizzle the olive oil over the cheese and oranges. Sprinkle with flaky salt and pepper.
Tear the basil leaves and scatter them on top. (Optional: a few drops of aged balsamic.)
Serve at room temperature. Provide a small spoon for the cream; provide a knife and fork for the oranges.
Take the burrata out 30 minutes before serving. Cold cheese doesn't taste like anything; room-temperature burrata tastes like cream and salt and grass.