There’s this amazing little tapas place in Los Angeles called Cobras & Matadors that my friend Tiffany and I frequent. It’s one of those small little gems that’s intimate yet lively, where you get to know the people dining next to you (because you are practically sitting on top of them) and where you want everything on the menu.
My two favorite dishes there are the bacon wrapped dates with blue cheese and their Burrata in a Jar. Burrata is probably one of my favorite cheeses right up there with truffle cheddar and smoked Gouda. It’s a fresh Italian cheese made of mozzarella on the outside and cream and shredded mozzarella on the inside which oozes out when you cut into it. Yum.
At Cobras & Matedors, they serve it with basil, olive oil and sea salt on crostini. Incredibly simple yet it tastes amazing. In fact, it’s so amazing that I figured out how to make it myself. How’s that for ingenuity (or desperation).
Chiffonade your basil.
Chiffonade is a clever French culinary term meaning to ‘cut into rags’, usually when referring to herbs or leafy vegetables. Essentially when a recipe calls for a chiffonade, all you need to do is stack the leaves, roll them and begin slicing in thin strips like in the picture of the basil above.
My basil chiffonade is thicker than a traditional chiffonade – I like to taste the basil.
Burrata, basil, sea salt, pepper and olive oil.
Mix, mix, mix.
I served my burrata in a mason jar. Any jar will do.
Or, you can put it in whatever else you like. It could be Burrata in a Bowl.
Don’t forget to rub the bread down with garlic and olive oil – its a vital step.
I serve mine on a board or my cheese slate and have guests build their own.
I hope you have a chance to try this delicious burrata very soon. Enjoy!
Burrata in a Jar
1 ball of burrata
2 tbsp of fresh basil, chiffonade
1/8 cup finishing oil (olive or olive oil blend)
Sea Salt & Fresh Cracked Pepper
Loaf of fresh bread
1 clove of garlic
Salt & Pepper
Place the burrata in a large kitchen bowl. Add the basil, olive oil, salt and pepper and mix until well combined. Place burrata mix into a serving dish and set aside allowing it to come to room temperature.
Slice bread into small ¼ inch slices and toast or grill. Slice clove of garlic in half. While the bread is still hot, rub the garlic over the bread and finish with a drizzle of olive oil and a sprinkle of salt and pepper.
Serve the burrata with the toasts on the side or you can assemble ahead of time.00