We don’t remember exactly when or how we came across Susan Moran’s Burrata Platter but we are so glad we did. Susan’s genius combo of summer’s best tomatoes and burrata paired with accents you’d find on a traditional cheese platter blew us away in its simplicity. After seeing hers, we set out straight away to make our own version bursting with Bartlett’s produce and artisanal provisions.
Bartlett’s Burrata Platter
(a loose recipe that’s open for creativity)
1 container Maplebrook burrata cheese 4 ounces mini mozzarella balls
2-3 sizable heirloom tomatoes
mixed olives, pitted
salami, ham, prosciutto, or another variety of sliced meat
farm lettuce or micro-greens
assorted fresh herbs like basil, parsley, marjoram, chives, and lemon thyme
Arrange olives and peppers on one side of the platter. On the opposite side of the platter, create a bed of fresh greens to serve as a base for the tomatoes. Slice the heirloom tomatoes, and halve the cherry tomatoes. Arrange the sliced heirloom tomatoes on the platter in an overlapping arrangement, then add the halved cherry tomatoes on top.
Place the sliced or rolled meats in the empty spaces. Gently open the burrata cheese and drizzle the entire platter, including the cheese, with good olive oil and sprinkle liberally with herbs, coarse salt, and freshly cracked pepper. A splash of your favorite vinegar is wonderful too.
Serve promptly and enjoy the fresh flavors and vibrant presentation.
-adapted by Sue Moran’s Burrata Platter recipe from her blog site, The View from Great Island