Dreamy, creamy burrata comes with punchy, tart homemade lemon jam and toasted sourdough for wiping the plate clean.
Recipe by Anthony Burd, executive chef at Mercato.
*Featured in Crave’s Issue 84, June 2017
PREP & COOK TIME
150g lemon skin
300g lemon segments
100g burrata cheese
22g extra virgin olive oil
Fleur de sel (to taste)
Black pepper, freshly ground (to taste)
25g lemon jam
6 to 8 pieces micro basil leaves
4cm slice of sourdough bread
1. Make lemon jam
Blanch the lemon skin in boiling water four times, until clean, and make small brunoise cuts (fine dice). De-seed the lemon segments and dice finely. Combine the lemon jam ingredients in a pan and, over high heat, reduce until colourless and syrupy. Cool over ice.
2. Season burrata
Place the ball of burrata cheese in the centre of a plate and season with fleur de sel, black pepper and a drizzle of extra virgin olive oil.
3. Garnish and plate
Scatter lemon jam around the cheese, and garnish with micro basil leaves. Sear the sourdough slice in olive oil, season with salt and cut into pieces.