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

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
  • 1 Tbsp heavy cream
  • ½ tsp chile oil

  • 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.

  • 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.