Burrata is a very special cheese. Actually it’s two cheeses literally rolled into one. It’s a ball of the mozzarella we all know and love filled with a rich, buttery mix of mozzarella and heavy cream. Is that a dreamy thought, or what? 

Now that tomatoes are in full-on season, I’ve been making caprese salads left and right. Smoked mozzarella makes an excellent caprese, as do fried green tomatoes. This one is special, definitely for a dinner party or pot-luck. The preparation is so incredibly easy it’s almost unfair how colorful and attractive this burrata caprese ends up, not to mention delicious in a way only uber-seasonal ingredients can be. Best of all, you’re only in the kitchen with zero burners going for about 15 minutes before getting back to the gathering. More gin rickeys for you.

Spread the creamy stuff on a slice of crusty bread, top with a few pieces of juicy summer tomato doused with olive oil and adorned with basil ribbons and you’re a happy party person. A tip: don’t add salt until you’re ready to serve — or you’ll release a lot of extra liquid that will pool unpleasantly on the serving plate. Of course, that IS what the bread is for…