Woohoo, we are in the triple digits, wow, right? So exciting! So exciting in fact that it seems I didn't have the chance to finish the post till day 102!
For one hundred and one, I wanted to suggest a simple yet I think unusual recipe, perfect for a summer appetizer on a warm sunny afternoon.
With the sun beating down on your shoulders, I always find fruit to be quite refreshing, especially citrus fruits so I thought we would take grapefruit and pair it with a cheese to create a nice appetizer or even an excellent brunch dish. Seldom, in my opinion do you see the pairing of citrus and cheese in a savory capacity, with citrus being cheese's co-star, not just a side note to balance the complex flavors in a dish.
Our refreshing recipe for today features burrata, the fresh melt-in-your-mouth Italian cheese made from fresh mozzarella curds and cream, creating a little pocket of yummy goodness, harder like a fully form mozzarella on the outside and gooey for all the right reasons on the inside. This recipe starts out with one burrata, slivers of fresh grapefruit, finely chopped mint and basil, some pinenuts and finally a little drizzle of basil oil to top the dish off. As you cut into the burrata, the creaminess will come pouring out and will be excellent when combined the acidic citrusness of the grapefruit -- sweetness and citrus going hand in hand, with a light crunch from the pinenuts and a nice herbal infusion from the mint and basil. Enjoy this refreshing recipe.
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