a napa appetizer: burrata

by Rachel McCarthy
Happy Tuesday! Two weeks ago, we were in Napa celebrating our fourth anniversary and enjoying the most amazing food. Napa may be known for the wine, but the food isn’t too far behind, at least in my book 🙂 We ate at so many excellent restaurants, each meal was better than the last. Now that we are back to reality, a diet is definitely an order! But before we get back on our healthy food track, I wanted to remake two of our favorite dishes from Napa, to relive the delicious flavors one more time! I will be sharing a main dish next week, but today is all about one of the most decadent and delicious appetizers ever: Burrata. 

If we had to choose, I think my husband and I would both pick Tra Vigne as our favorite restaurant. And for me, it’s probably my favorite restaurant ever, not just in Napa! The entire menu is unbelievable, to the point of not knowing what to order because you like several dishes! But, the mozzarella cheese “al minuto” is a must. The mozzarella cheese is hand made the moment you order, and it is served with grilled bruschetta and Napa olive oil. This is truly one of the most amazing things I have ever ate, and probably one of the most high in calories. I try not to think about that, though!

When I decided to recreate this dish, I wanted to use Burrata instead of mozzarella cheese. Burrata is a fresh Italian cheese that is made from mozzarella and cream. The outer “shell” of the Burrata is solid mozzarella while the inside is a creamy mixture of mozzarella and cream. Just say cream and you know it’s good, right?! 

Although it wasn’t exactly like Tra Vigne’s “al minuto” mozzarella, it’s a good replacement until we can get back out to California again! 
toasted-baguette-burrata-basil

Toasted Baguette with Burrata and Fresh Basil 
makes 8
1 baguette, sliced in 1 inch slices
8 ounces fresh Burrata {I used this}
5-7 basil leaves, thinly sliced
Extra virgin olive oil
Salt and pepper
Preheat oven to 450 degrees. Place baguette slices on to baking sheet. Brush the top side with olive oil. Bake for about 5 minutes. Remove from the oven and flip the slices over, brushing the other side with olive oil. Bake for an additional 5 minutes until both sides are golden brown. Divide two of the Burrata balls into fourths. Place one slice of the Burrata on top of each toasted baguette slice. Drizzle a little olive oil on top, followed by a pinch of salt and pepper. Top with basil and serve! 
burrata-appetizer

Thanks so much for stopping by and happy cooking! 

15 thoughts on “a napa appetizer: burrata”

  15. Happy 4th anniversary for starters 🙂 It is always such a nice treat to be able to get out of town and really celebrate! So congratulations! Also, these treats look delicious! As much as I like sweets, I really do love going to Napa for wine…wine…and more wine~

    Chelsea
    Ginger Side of Life

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