Photograph by Gentl and Hyers Food Styling by Maggie Ruggiero Prop Styling by Kim Ficaro
Spiced Burrata Fireball with Charred Bread
Starters from Issue 8 – Winter 2016 – Origin
The greatest ball of fire.
Gather Journal
Spiced Burrata Fireball with Charred Bread
A fireball sounds ominous (and, if you’re thinking of the college-age booze brand, then it probably is), but it’s really just a big and brilliant meteor sailing through the earth’s atmosphere until it burns up in a streak of bright light. We simulate the effect with a weighty orb of burrata, sparked by a trail of vadouvan and chile oil. Serve with charred, asteroid-like chunks of bread to scoop up its fiery bits.
serves 4
- 12 chunks torn Italian white bread
- ¼ cup extra virgin olive oil
- 1 (8 oz) burrata, at room temperature or 2 (4 oz) ones
- 1 Tbsp finely chopped parsley
- 1 Tbsp honey
- ½ tsp vadouvan (a French-Indian spice blend; available at kalustyans.com)
- 1 Tbsp heavy cream
- ½ tsp chile oil
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1
Preheat oven to 525°F. Toss bread with oil and ¼ tsp salt. Toast bread, crust sides down, on a parchment-lined sheet pan until edges are charred, 9 to 11 minutes.
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2
Place burrata in the center of a large, shallow bowl. Sprinkle parsley around base. Combine vadouvan and honey and smear a generous ring around burrata. Score the top of cheese in a spiral. Pour cream over top and drizzle with chile oil. Serve with charred bread.
