Top this creamy Italian cheese with local fruit and nuts for a tasty, elegant snack
Burrata is one of my favourite cheeses right now. My partner Kim and I always have it in our fridge at home. Burrata has a tender outer layer made from mozzarella, and it’s filled with a soft, stringy curd and fresh cream. It is rich and creamy, and a hit with our kids as well.
I always like to keep stewed rhubarb and other compotes in my freezer. It’s the perfect accompaniment to a cheese board and delicious on ice cream as well. If you have company show up unexpectedly and you want to put together a quick snack, it is great to have on hand.
In this recipe, I wanted to showcase B.C.-grown products and pair them with a delicious Italian cheese. I like to serve this dish with warm grilled bread, but your favourite cracker will work as well. I garnish it with tender herbs and some edible flowers, which are completely optional.
- 6 large Honeycrisp apples, peeled, cored and diced into third-inch pieces
- 2 cups apple juice or apple cider
- 1/2 cup sugar
- 1 1/2 cups cranberries
- 1 orange
- 1 vanilla bean, split and seeds scraped, or 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 baguette or your favourite loaf of bread cut into half-inch thick pieces
- 1 to 2 tablespoons of olive oil
- 1/4 cup hazelnuts, toasted and roughly chopped
- 1 tablespoon chives, cut into half-inch long pieces
- 1 teaspoon tarragon, basil or mint, or any combination of these
- Edible flower petals, optional
- Using a vegetable peeler, peel the orange zest into thick strips.
- Combine all the ingredients in a medium sauce pot, including the orange zest. Cut the orange in half and squeeze the juice into the pot as well.
- Place the pot on medium-low heat and simmer for 25 to 30 minutes until the liquid has evaporated and the apples are tender.
- Remove from heat. Transfer compote into small containers and store in the refrigerator until ready to use, or in the freezer for a later date.
FOR THE BREAD
- Preheat grill or oven broiler.
- Drizzle olive oil over the bread and place on grill or under the broiler for about 1 minute until the bread is lightly charred.
- Flip bread and repeat on the other side.
- Cut bread into desired pieces
- Remove the burrata from the container and discard the liquid.
- Place burrata in the centre of a plate.
- Spoon the apple cranberry compote around the burrata.
- Sprinkle hazelnuts on top of the compote.
- Garnish with edible flowers and herb leaves.
- Serve with grilled bread.