Monday, April 4, 2011

Day 419 : Burrata salad crostini and NCAA Finals Cheeses

Want to make something quick but tasty and special? Maybe to serve while you watch the NCAA Finals game tonight? Granted burrata isn't from Connecticut or Indiana but it surely will be delish....

Grab a tub of burrata from Trader Joe's clocking in at $4.99 instead of the standard $9.99 / $10.99 at other places. Burrata is a fabulously fresh decadent Italian cheese -- mozzarella curd is filled with cream -- the perfect melt in your mouth moment! So once you have your burrata what else do you need?

Bread
Basil leaves
Strawberries
EVOO
Basil Oil
Watermelon Radish
Sea Salt
Black Pepper

Grill / toast a few thin slices of ciabatta bread and brush with EVOO. Place burrata in a bowl with some diced strawberries, basil leaves, a tiny drizzle of basil oil and paper thin slices of watermelon radish. Sprinkle a little bit of fresh ground black pepper and pink sea salt over the top. Let sit for twenty minutes to allow the flavors to meld together. Then mix and top your bread with the burrata salad. Serve with a crisp mineral forward white.

Should you be curious in procuring a cheese duel between Connecticut (UCONN) and Indiana (Butler) produced cheeses for tonight's game, I suggest:

Connecticut : Dairyere from Cato Corner Farm -- Connecticut's answer to a firm washed rind Alpine style cheese, such as a Comte or a Gruyere but this baby is quintessentially American and imbued with that Northeastern terroir. Aged for at least eight months, this cow's milk cheese is nutty, buttery, butterscotchy, and all around fabulous with a slight piquant kick. A guaranteed favorite! Enjoy with a nice Pilsner.

Indiana : Crocodile Tear from Capriole Farms -- A truly inventive cheese creation from Greenville, Indiana! This is a small cone / bell / teardrop shaped goat's milk cheese lightly coated with paprika and a natural white mold rind. A firm cheese with those classic lactic, chalky, milky qualities of aged goat's milk cheeses yet here it is paired with the zing and tang of punchy paprika. This is definitely a wine sort of cheese, perhaps a nice glass of Sancerre.

So who do you think will win out?

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