Have you ever had Burrata Cheese?
It is like the most amazing thing I have ever put in my mouth.
What is Burrata Cheese? Other than being angels singing in my mouth?
It is mozzarella cheese cooked in salted water for a few minutes, pulled apart then given the chance to soak up some heavy cream over night.
I can’t even tell you. I’m drooling.
I was having cocktails at the bar at Fleming’s Steakhouse one evening and I gushed and gushed about their Burrata Cheese appetizer.
And you know what they said?
“Come back and we will teach you how to make Burrata Cheese”
I certainly took them up on that offer!
Don’t let the lengthy recipe fool you, it is actually REALLY easy to make. You make the cheese the night before, so that’s one less thing to do the day of your event.
Pardon the photos, you know how restaurants are, all dark and romantic.
Get yourself a good quality pound of mozzarella cheese and thickly slice it.
Make a brine with salt and water.
Once the water hits 190. Throw in the mozzarella and cook for 3 minutes.
Finely chop or pull apart the cooked cheese
Pour the heavy cream over the mozzarella cheese, cover and allow to sit for 8 hours or overnight.
That’s it for the cheese. Told you it was simple.
Now for a lovely appetizer, serve it with some charred tomatoes, arugula and toasted garlic crostinis.
Toss some grape tomatoes with onion, garlic,vinegar and broil for a few minutes.
Dress the arugula and make the crostinis.
Ohhhh my. Look it even looks like heaven
Thank you Thank you Thank you Fleming’s Steakhouse for allowing me to share this amazing dish with my readers!
The Housemade Burrata Cheese is part of Fleming’s “Bar La Carte” menu. It’s not the only amazing thing on there either.
You can get Salt & Pepper Shrimp, Prime Steakhouse Meatballs, Filet Mignon Flatbread, Cedar Roasted Mushroom & Artichoke Flatbread, Fleming’s Original Prime Rib Melt and the Prime Burger.
All are delightful. Try not to fill up at the bar, because I highly recommend the Bone-In Filet Mignon for dinner!
- 1 qrt. Water
- ¼ cup + ½ tsp. Kosher salt
- ½ lb. Fresh mozzarella in balls
- ¾-1 cup Heavy cream
- 1 small baguette 8-9” long
- 2 Tbsp. Butter
- ¼ tsp. granulated garlic
- 6 oz. grape tomatoes halved
- ¾ tsp. Extra virgin olive oil
- 1 Tbsp. minced basil
- ¾ tsp. Balsamic vinegar
- ¾ tsp. Minced garlic
- 1 ½ tsp. Minced red onion
- ⅛ tsp. Kosher salt
- ⅛ tsp. Black pepper
- ¾ oz. Wild arugula
- 1 ½ tsp. Lemon balsamic vinaigrette
- Heat the water and ¼ cup salt to 190°.
- Add the room temperature balls of mozzarella and cook for 3 minutes. Place into a colander then immediately start to pull the mozzarella into ⅛” wide x 1” long pieces placing them into a clean mixing bowl.
- Add ¾ cup heavy cream and ¼ tsp. salt and blend well. The mixture should look like wet cottage cheese.
- Allow to set over night to firm up.More cream can be added the next day if it is too firm.
- Slice the baguette into 12 ea. 4” long x 3/8” wide slices then place on a sheet pan.
- Combine room temperature butter and granulated garlic then spread evenly on the crostinis.
- Bake in a 375° oven for 7-8 minutes and slightly golden brown, reserve.
- Combine halved tomatoes, olive oil, minced basil, minced garlic, minced onion, salt and black pepper, vinegar and in a mixing bowl and toss well. Place on a metal plate then broil on high in the oven for 1-2 minutes to blister the tomatoes.
- Toss several times during cooking.
- Reserve warm.
- Toss well the arugula and lemon balsamic vinaigrette in the mixing bowl. On a large serving platter arrange the arugula, tomatoes and crostini in separate areas.
- Place the burrata into a glass crock or large ramekin and set on the plate with a small knife.
- Arrange the crostini around the plate.
Also, congrats to Amy Tong for winning my Pillsbury Giveaway.