Burrata, My Love, or Mozzarella Three Ways

Ever since a chance meeting at Scampo in Boston a couple of years ago, I've been head over heels in love with a voluptuous, decadent bundle of creamery goodness that goes by the name of Burrata cheese.

Refreshing and indulgent at the same time, it's like mozzarella pudding on a plate for crying out loud. Get me some tomatoes and a spoon. The Littles, however, are wary. Goopy and soupy are not big selling points with them, and the lack of vibrant color isn't helping. Time for a little side by side comparison.

Mozzarella cheese three ways. We sampled:

1. Everyday mozzarella string cheese (Frigo brand, in case you're wondering)
2. Fresh water-packed mozzarella
3. Burrata (we got ours at Trader Joe's)

Roo is surely googling Burrata on the iPhone

And the winner is (surprise surprise) Frigo String Cheese by a vote of 2-1. Looly chose the Burrata, which sent chills of pride up my spine. She thought it looked just like a present waiting to be unwrapped, which isn't far from the truth, and smeared it over sliced bread to make her own hors d'oeuvres. Roo claimed to enjoy all three varieties, but the string cheese was the only one that showed any visible teeth marks after his taste. Bean is a string cheese girl all the way. She can't stand mushy cheese and found both the fresh mozzarella and Burrata "watery, slippery and not yummy."

Taste test complete, hefty ball of Burrata on a plate, I was left no choice.

Burrata and Heirloom Tomatoes

1 ball Burrata cheese
1/2 pint heirloom grape tomatoes, halved
good quality, fruity olive oil
balsamic vinegar
Kosher salt
black pepper, freshly cracked
1/4 cup basil, sliced (chiffonade is prettiest)

1. Place Burrata on a plate. Top with tomatoes. Drizzle olive oil and balsamic vinegar on top. Sprinkle with salt and pepper. Top with basil. Let the whole hot mess come to room temperature if you can stand the wait. Scoop in into your mouth with a freshly sliced baguette.