Burrata and Broccoli raab crostini

April 17th 2015

burrata raab
If Heaven had a flavor it would be burrata....wow...when you think of the real down and dirty porn of food...think this sultry Italian cheese. Burrata is a type of mozzarella with a soft, delicate, center. Fragile to the touch it makes fresh or cooked vegetables or starch sheerly opulent. I was going to the store to buy a nice healthy selection of veggies to make a cold salad when I spotted it...oh yeah and the salami. I knew I was screwed at that point....I got 12 thin slices of the red wine salami and two burattas. I headed over to produce and found organic broccoli raab, and some fresh berries to go with yogurt. That is when it hit me...sauteed raab with burrata on toast. Basically if you find burrata buy it...and put it on whatever...heirloom tomatoes....pasta....drizzle with honey and roasted pistachios...its why Italy is magical...well one of the many reasons.
You will need for two servings:
a four ounce ball of burrata, they are packed in water.
2 pieces of toasted bread
1 bunch broccoli raab
2 garlic cloves, sliced.
1 tbsp olive oil
1 tsp red pepper flakes
2 tbsp olive tapenade
2 wedges of lemon
s&p to taste.
Method:
Blanch your raab in "salty like the sea" water for 3 minutes and then drain and rinse with cold water to retain color. Over medium heat heat oil, add garlic and red pepper flakes, when garlic is golden add raab and sautee for 3 minutes. Grill your bread, honestly stale is the best for this...and you kinda need bread with a hearty crust...that kind you use for PB&J doesn't have the hulky, studliness to stand up to the worlds sexiest cheese. Top bread with raab, split the burrata in half and top each crostini with one piece of cheese, top each with 1 tbsp tapenade, and squeeze lemon over the top...and MANGE! So good.
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