Burrata De Bufala Recipe

Bloom gelatin

Sprinkle 1.5 tsp powdered gelatin over 2 tbs cold water in a small bowl. Let sit 5–7 minutes to bloom.

Make herb purée

In a blender or food processor, combine 1 cup basil, 1 cup parsley, 2 tbs chopped chives, 200 ml water, 1 tbs white wine vinegar, 1 tsp sugar, 1 tsp kosher salt and 1 tsp lemon zest. Purée on high until completely smooth, about 45–60 seconds. Taste and adjust seasoning; the gelée should be bright and slightly seasoned as it will mellow when set.

Heat and incorporate gelatin

Transfer purée to a small saucepan and warm gently over low heat until just steaming (do not boil). Stir in the bloomed gelatin until fully dissolved, about 1–2 minutes, ensuring no lumps remain. Remove from heat.

Strain and set

Pass the warm herb mixture through a fine-mesh sieve into a shallow container to remove any fibrous bits. Pour into a shallow dish (about 6x8 in) to a depth of roughly 1/4"–1/2" for easier cutting. Chill in the refrigerator until fully set, at least 2 hours (or up to overnight).

Preheat the oven to 400°F (200°C). Arrange 12 sourdough slices on a baking sheet. Brush both sides lightly with 2 tbs olive oil. Toast in the oven 6–8 minutes, flipping once, until golden and crisp. Remove and, while still warm, rub the cut side of the halved garlic clove over each slice to impart a hint of garlic.

Prepare tomatoes: toss the 3 cups sliced heirloom tomatoes with 1 tbs extra-virgin olive oil, 1/2 tsp flaky sea salt and 1/2 tsp freshly ground black pepper. Let sit for 5–10 minutes to macerate and release juices.

Portion burrata: remove burrata from refrigerator 10 minutes before serving to come to room temperature. Gently pat dry. Place each burrata on a serving platter or on individual plates.

Cut gelée: once set, run a thin knife around the edge of the herb gelée dish and invert onto a cutting board. Cut into 1/2" cubes or spoon out quenelles using two spoons for a more delicate presentation. Keep chilled until plating.

Assemble: arrange the macerated heirloom tomato wedges around and slightly under the burrata. Scatter herb gelée cubes or quenelles over the tomatoes and around the cheese. Drizzle remaining 2 tbs extra-virgin olive oil over the burrata and tomatoes, finishing with flaky sea salt and freshly ground black pepper to taste. Garnish with microgreens or fresh basil leaves.

Serve with crostini: place toasted sourdough slices on the side for spreading burrata and scooping tomatoes and gelée. Encourage diners to pierce the burrata so the creamy interior melds with the herb gelée and tomato juices.