Blood Orange & Burrata
Upscale
NotADrink

Blood Orange & Burrata

Five minutes. One whole ball of burrata, sliced blood oranges, olive oil, flaky salt.

Time
5 min
Makes
Serves 2
Difficulty
Easy
Citrus Weeknight

Method

1

Take the burrata out of the fridge 30 minutes before serving. Let it come to room temperature on the counter.

2

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.

3

Place the burrata in the center of a small plate. Arrange the orange rounds around it, slightly overlapping.

4

Drizzle the olive oil over the cheese and oranges. Sprinkle with flaky salt and pepper.

5

Tear the basil leaves and scatter them on top. (Optional: a few drops of aged balsamic.)

6

Serve at room temperature. Provide a small spoon for the cream; provide a knife and fork for the oranges.

From the kitchen

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.

Story so far
Burrata is fresh mozzarella with a cream-filled center. The outer shell is mild and springy; the inside is unctuous and almost liquid. When you slice it open, the cream spills out. The blood oranges are seasonal (December through March in the Northern Hemisphere) but worth the wait. If you can't find them, regular navel oranges work — the plate will be less dramatic but just as delicious. The key is restraint: olive oil, flaky salt, black pepper, and a few torn basil leaves. That's it. The cheese does the rest.