I have often said that burrata is the Italian avocado. Tonight I happily ate my words. We seasoned tomatoes with olive oil, salt, and globe basil. We spooned the tomatoes around the soft burrata. The center was delicate and creamy. The mozzarella wrapper had a tender chew. The tomatoes oozed juices that blended with the curds and the olive oil. We ate the dish with thick slices of crusty toast, and it was delicious. What is exciting, beyond the decadent pre-dinner snack, is the interchangeability of burrata and avocado. They can go in all of the same dishes with deliciously different effects.
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