Burrata with Blood Orange
Burrata with blood orange is a no-cook starter: torn burrata, sliced blood orange, a generous pour of Firrisa. The oil's layered citrus lift stands up to the richness of the cheese instead of disappearing under it.
Ingredients
- 1 ball burrata
- 2 blood oranges, peeled and sliced into rounds
- 3 tablespoons Firrisa
- Flaky salt and black pepper
- Fresh mint or basil, torn
Instructions
- Peel the blood oranges with a sharp knife, removing the white pith, then slice into rounds about 1/4 inch thick.
- Arrange the orange slices in a single layer on a serving plate.
- Remove the burrata from its liquid and pat it dry, then set it whole in the center of the plate, or tear it open with your hands for a more rustic look that lets the creamy center spill out.
- Drizzle generously with Firrisa, letting it pool around the burrata and soak into the orange slices.
- Finish with flaky salt, a few cracks of black pepper, and torn mint or basil.
- Serve immediately with grilled or toasted bread alongside.
Nutrition
Serving size
1 serving
Calories
308
Total fat
26g
Saturated fat
12g
Cholesterol
40mg
Sodium
296mg
Carbohydrates
9g
Dietary fiber
2g
Sugars
7g
Protein
9g
Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.
Frequently Asked Questions
Can I use a different citrus if blood oranges aren't in season?
Regular oranges or grapefruit work well outside of blood orange season.
Should the burrata be cold or room temperature?
Bring it to room temperature for 20 minutes before serving for the best texture.
What should I serve this with?
Grilled or toasted bread alongside.
What You'll Need
Firrisa
$47.99
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