Burrata Late Than Never

I've eaten enough (more than enough) Burrata to make up for my late arrival to the fresh cheese table.  My cheese guy introduced me to the grand (and at about $18 a pop, expensive) import last spring, and I was near-tears-grateful when he presented a reasonably priced domestic version.  You know what they say; fromage taste, Cheez Whiz budget.

Burrata is best described as fresh mozzarella plus heavy cream and another dollop of cream (in other words, mozzarella wrapped around curds and cream, and the curds and cream form a sort of ricotta-butter).  Use it to replace fresh mozzarella, cold or melted.  But use it soon, as Burrata season is fleeting.

Make this Grilled Burrata Bread with your favorite petite French-style loaf.  I used Byerly's Parmesan Peppercorn Bread.

Grilled Burrata Bread
Serves 2 - 4
1 petite loaf of your favorite French-style bread
1 - 4 ounce ball of Burrata cheese
4 tablespoons pesto
10 cherry tomatoes
Fresh basil

Halve loaf; spread 2 tablespoons of pesto on each half. Slice cheese into slabs and layer over one loaf half. Halve tomatoes and layer them over the other loaf half. Close loaf, enclose in foil; grill over hot coals about 6 minutes each side or until cheese is melted and bread crusty. Garnish with basil.