Burrata, the Star of Summer
Some ingredients don’t need much to shine. Burrata is one of them.
Handcrafted in Vermont by Maplebrook Farm using 100% Vermont milk, their burrata is made the traditional way stretching fresh mozzarella into a delicate pouch and filling it with rich, creamy stracciatella. The result is a cheese that’s silky on the outside, luxuriously creamy on the inside, and made for sharing. Maplebrook Farm was founded on a passion for authentic Italian cheesemaking and continues to handcraft its cheeses in small batches using old-world techniques.
In the heart of summer, burrata is at its best when paired with ripe produce, good olive oil, and crusty bread. It’s the kind of meal that feels special without requiring much effort.
Summer Burrata with Peaches & Tomatoes
INGREDIENTS:
• 1 Maplebrook Farm Burrata
• 2 ripe peaches, sliced
• 2 heirloom tomatoes, cut into wedges
• Fresh basil leaves
• Extra virgin olive oil
• A drizzle of balsamic glaze (optional)
• Flaky sea salt and freshly cracked black pepper
• Crusty sourdough or baguette
INSTRUCTIONS:
Arrange the peaches and tomatoes on a serving platter. Place the burrata in the center and gently tear it open so the creamy center spills onto the plate. Scatter with fresh basil, drizzle generously with olive oil, and finish with flaky sea salt, black pepper, and a touch of balsamic glaze if desired. Serve with warm crusty bread for scooping up every last bite.
Simple, fresh, and full of summer—that’s the beauty of burrata.
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