Today’s recipe is easy and delicious – one to remember when you have the grill going anyway (the panini press works great for this too). It was inspired by a memorable meal at Nancy Silverton and Mario Batali’s Osteria Mozza in Los Angeles. We sat at the burrata bar and watched the magic happen with all things burrata and all salads. Best seat in the house. So, what I will show you is not an exact science, just what I saw – give it a try next time you fire up the grill:
Ingredients:
Olive oil,
head of garlic,
good crusty bread like sourdough (nothing too soft, it needs to hold up on the grill)- Here I am using rosemary sourdough from Whole Foods
burrata
fresh herbs (optional)
Re: amounts, it depends how much you want to make.
Step 1: Cut the garlic in half, cross sectioning through the cloves. With the exposed side of one 1/2 of the garlic head, RUB the garlic all over the top side of the bread pieces. *this is the key~
Step 2: brush with olive oil, grill until toasted (off to the side in an indirect heat area is ideal)
Step 3: Remove from grill, spread burrata over the top, top with fresh herbs (optional)
Hands and paws down, this one gets full family and friends approval –
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