Burrata

Just ran across an imported burrata yesterday. My experience with this stuff is limited to its use in caprese, but we're out of good tomatoes at this point. Anyone have any other good uses for the stuff?

Thanks!

I like it on garlic crostini.

But we have an Indian summer this week, so maybe the tomatoes will be back...?

BTW, I think the domestic tends to be better than imported- freshness is everything. I've gotten some really funky Italian stuff- lord knows what it went through getting here.

That part about the funky imports didn't sound promising, so I went straight to the fridge and tasted a bit off the top of the thing. You're right - definitely a bit on the sour side. Just realized that there's a "Best Before" date of 10/20/07 that I hadn't seen earlier, too. In my excitement to try the stuff, I didn't pay attention. Oh well! Back to the Bel Gioioso.

It is very perishable so I use it the same day I get it. Bel Gioiso headquarters is just up the road from me.