Servings: 4
- 1 cup whipped burrata (recipe below)
- 5 strawberries or other fruit, sliced lengthwise into 1/4" slices
- 1 large roasted red pepper, cut into strips or cubed
- 1 cup of baby arugula
- Honey Herb Oil (recipe below)
Gallery Content
- bowl of stracciatella
This fresh, flavorful take on creamy burrata—the decadent relative of mozzarella—is an easy late-summer salad that can also double as an appetizer. A featured dish in our new Bubbles & Bites Mediterranean menu, the richness of the cheese beautifully complements the toasty, layered notes of our Estate Brut.
Ingredients
Honey Herb Oil
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 pitted green or Kalamata olives, chopped
- 1 tablespoon chopped fresh oregano
- 1 tablespoon choped fresh mint
- Kosher salt and freshly ground pepper
Instruction
1) Combine all ingredients in medium bowl and wisk thoroughly.
2) Set asside until assembling the complete dish.
Whipped Burrata
Ingredients
- 4 ounces burrata cheese, drained
- 1/2 cup ricotta cheese
- 1/2 cup olive oil
- Kosher salt and freshly ground pepper to taste
Instruction
1) Add all ingredients to a food processor and blend until combined with a loose consistency.
Serve the Stracciatella Salad
1) Arrange baby arugula on a platter.
2) Spoon whipped burrata over the greens.
3) Fan strawberry slices over the burrata.
4) Spoon the roasted red pepper next to the strawberries.
5) Drizzle the Honey Herb Oil all over the dish with a spoon.
6) Serve with toasted crostini or crackers, and a glass of Estate Brut.