Recipe

Burrata Bruschetta with Broccoli Rabe

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by lastnightsdinner

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by lastnightsdinner

This recipe was entered in the contest for Your Best Recipe Using Fresh Mozzarella
A&M's Testing Notes: Lastnightsdinner's headnote says it all; while there truly is no better combination than mozzarella (in any form, especially burrata) with fresh summer tomatoes, broccoli rabe makes a strong...
Lastnightsdinner's headnote says it all; while there truly is no better combination than mozzarella (in any form, especially burrata) with fresh summer tomatoes, broccoli rabe makes a strong second choice as mozzarella's companion. Broccoli rabe, chile flakes, garlic, and lemon are four bold, aggressive flavors, and mozzarella softens their edges and helps them come together in this dish. When winter rolls around, and tomatoes are but a faint memory, I'll happily return to this deceivingly humble appetizer. - Rivka

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Chef
lastnightsdinner's Notes: There's absolutely nothing better than a plate of burrata with fresh, late summer tomatoes, but this preparation is a close second in my book. What I love most is the contrast in flavors...
There's absolutely nothing better than a plate of burrata with fresh, late summer tomatoes, but this preparation is a close second in my book. What I love most is the contrast in flavors and textures - the sweetness of the creamy cheese playing against the bitterness of the tender broccoli rabe, each of them punctuated with flashes of pepper and lemon as their juices soften a crunchy, garlicky crouton. It's a little messy, best eaten with a knife and fork as a first course, but it's substantial enough to serve as a light main course, too. I love using plenty of young green garlic for this dish, but regular garlic works just fine. If you can't find broccoli rabe (or aren't a fan of it), you can substitute strips of Lacinato or Tuscan kale or even broccolini - and feel free to blanch your bitter greens first if you're particularly sensitive to bitter flavors. If you're lucky enough to get rabe with it's flowery blossoms, save them - they make a lovely garnish and add a nice peppery bite to the dish. Finally, while this is best with burrata, any super-fresh mozzarella will do. Make sure the cheese is at room temperature before serving - if the cheese is refrigerator-cold, you can put the wrapped cheese in a bowl of warm water for a bit so it gets really soft and its sweetness shines through. - lastnightsdinner

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Serves 4

extra virgin olive oil Ask a question about this ingredient

4 thick slices crusty bread Ask a question about this ingredient

2-3 garlic cloves Ask a question about this ingredient

1 bunch broccoli rabe Ask a question about this ingredient

Kosher or sea salt, plus a flaky salt for finishing Ask a question about this ingredient

red chile flakes Ask a question about this ingredient

juice and zest of a lemon Ask a question about this ingredient

8 ounces burrata Ask a question about this ingredient

Rub or brush a little bit of olive oil on both sides of the bread slices, then broil or grill the bread until crisp and toasted. When the toasts are cool enough to handle, rub one of the the garlic cloves on one side of each toast and set the toasts aside.
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Trim any tough stems and woody bits from the rabe and wash it well, leaving a small amount of water clinging to it. Roughly chop the rabe into about 1 to 2-inch lengths.
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Thinly slice the remaining garlic cloves, warm another tablespoon or so of the olive oil in a pan over medium heat, then add the sliced garlic, a pinch or two of chile flakes, and the broccoli rabe. Add a pinch of salt and toss the rabe until it is coated with oil, then cover the pan and cook over medium-low heat, stirring occasionally. When the rabe is soft and tender, turn off the heat, add the lemon juice and zest, and gently toss.
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Place the toasts on a serving platter or individual plates and spoon the broccoli rabe over them. Cut the burrata into four equal pieces, being careful not to lose the milky liquid inside, then place the a piece on top of each toast, cut side up. Sprinkle a little flaky salt over the top and drizzle with your very best extra virgin olive oil.
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10 Comments on Burrata Bruschetta with Broccoli Rabe

lastnightsdinner added about 1 year ago

Thanks, fiveandspice, and Thank you Rivka for your Editors' Pick comments! I'm so glad you liked this!

fiveandspice added about 1 year ago

Ooh, this looks awesome. I love burrata and broccoli raab, so I'll definitely be trying this!

lastnightsdinner added about 1 year ago

Thanks, everyone. Fiore di Nonno out of Somerville, MA makes wonderful burrata. There's also great burrata available from time to time at our favorite cheese shop, Farmstead, as well as at any number of Italian markets on Federal Hill or in Boston's North End.

dymnyno added about 1 year ago

Looks delicious...just curious...where do east coasters get burrata? On the west coast great burrata is found locally. My cheese importer friend said that Italian buttata took five weeks to be delivered! But, you are so much closer to Italy. So...which do you prefer?

melissav added about 1 year ago

Here in South FL, I get it at WF. According to the container, it is made locally by a cheese maker in in palm beach county - about 30 minutes north of fort lauderdale.

TasteFood added about 1 year ago

Said it before, and I'll say it again: Yum.

monkeymom added about 1 year ago

Can't wait to try this beauty. It's a tongue twister!

mrslarkin added about 1 year ago

Oh, yummy. Great photos/recipe. Picking up my first ever burrata at cheese shop tomorrow - very exciting.

MrsWheelbarrow added about 1 year ago

This is beautiful. Thank you for the wonderful recipe - love the bitter/sweet contrast. Your photograph is mouthwatering.

Lizthechef added about 1 year ago

Holy cow! I think I can do this, saving for July 4th gathering, right around the corner..Showing my ignorance, I've never found/used/cooked with burrata - will find!
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