Easy Mezze: Burrata with Chilli Oil, Herbs and Lemon
Quick and delicious, this burrata with local chilli oil is an absolute hit. It relies on buying well — an easy way to entertain. Burrata is mozzarella shaped into a pouch and filled with cream-soaked stracciatella (the stringy, cheesy bits).
Ingredients
- 2 balls of burrata
- 1/3 cup chilli oil (pictured: House of Dumplings with garlic)
- 2–3 tablespoons chopped fresh herbs (here, a mix of oregano, chives and parsley)
- 1 lemon, zested, plus a little squeeze of juice
- Sea salt (Cere's natural sea salt is my favourite)
- ½ loaf wholemeal bread, sliced, oiled and barbecued (this is from Florets bakery in Grey Lynn, Auckland)
Method
- Gently lift each burrata ball out of the liquid, tear them open and arrange in a dish with at least a small raised rim.
- With the lid on tightly, invert and shake the chilli oil to disperse the chilli and garlic flakes evenly. Pour liberally over the torn burrata.
- Scatter with salt, chopped herbs and lemon zest. Squeeze over a little lemon juice — but not so much that it turns watery.
- Slice the bread, drizzle with olive oil and barbecue to a strong, crisp vessel for the burrata.
Notes
I used Massimo's burrata, which is a pale ivory inside. Choose two balls from the same maker — some are stark white, some more yellow, and they can look odd together. Be vigilant about use-by dates in the shop; I've had a few turn out to be past their best, even in a busy part of town.
House of Dumplings Chilli Oil with Garlic is a great NZ product made in Wellington with locally grown organic rapeseed oil. It's going to feature heavily in my summer rotation — salad dressings, marinades, floating on broths, over seafood. Yum.
The Pairing
Creamy burrata with a chilli kick wants something crisp and lively — a sparkling, or an aromatic white with good acidity. Browse the sparkling collection or a Pinot Gris or Riesling.