Serve this Burrata with Warm Eggplant Compote as a quick and easy, yet elegant appetizer. It’s as eye appealing as it is delicious!
Burrata means “buttered” in Italian. This cheesy delicacy is made of a mozzarella shell and stuffed with a soft, milky curd that oozes from the center of the cheese. It’s best served at room temperature – the cheese on the outside and inside soften and flavor is maximized. Drizzle with a fine, thick balsamic vinegar, a great foil for the mild cheese.
Typically, mozzarella is served with sliced tomatoes as a caprese salad or other raw ingredients. However, it’s nice to change things up once in a while and this warm eggplant compote is a perfect accompaniment. Even better, the compote can be made the day before and gently reheated before serving.
Cook the seasoned eggplant in hot oil over medium heat until the bottom side turns a golden brown. Turn and continue cooking a few minutes more until that side is golden brown. Stir and continue cooking until the eggplant is done; it offers no resistance when pierced with a fork, but retains its shape. Remove to a plate.
Add a little more oil to the pan and toss in the shallots, garlic, and pepper flakes; sweat until the aromatics are soft and translucent, about 2 minutes, scraping up the eggplant tidbits from the bottom of the pan.
Add the tomatoes and raisins and cook over a low flame for 3 minutes. The tomatoes should yield a little, looking a little crinkly, but not mushy.
Return the eggplant to the pan, stir and reheat.
Place one burrata on a salad plate with a scoop of the eggplant compote. Drizzle a thick balsamic vinegar over both and top with the basil.
Serve with warm crusty bread or try our Garlic Bread!
Watch the video here.
Burrata with Warm Eggplant Compote
Serve burrata and eggplant compote as a starter to any meal – it as eye-appealing as it is scrumptious. Accompany with a warm, crusty bread.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Appetizer
3 tablespoons olive oil
4 cups ½-inch cube eggplant (~1 pound)
1 ½ teaspoons coarse salt
¼ cup minced shallots
3 cloves garlic, thinly sliced
¼ teaspoon red pepper flakes
1 pint cherry tomatoes, halved
¼ cup raisins
¼ -1/2 cup basil chiffonade
2 large or 4 small burrata, cut the large burrata in half
A drizzle of thick balsamic vinegar over the burrata and eggplant compote and top with sliced or whole basil leaves.
Heat the olive oil in a large skillet over medium heat.
Season the eggplant with salt and place into the hot oil in a single layer. Don’t stir again until the bottom side of the eggplant begins to turn golden brown, about 3-4 minutes. Lower the heat if the eggplant is browning too quickly.
Turn and continue browning for another 2-3 minutes. Toss the eggplant in the skillet and cook until the eggplant is soft, but still retains its shape.
Remove eggplant to a plate.
Add the shallots, garlic, and pepper flakes and sweat until the shallots are soft and translucent, about 2-3 minutes, scraping up the eggplant tidbits from the bottom of the pan.
Add the tomatoes and raisins, stir to combine and cook over at a gentle simmer for a few minutes or until the tomatoes begin to crinkle a little.
Stir in the eggplant to reheat.
Place one burrata on a salad plate with a scoop of the eggplant compote. Drizzle a thick balsamic vinegar over both, top with the basil.
Make the day before and gently reheat.
Keywords: burrata, eggplant, compote
I have a couple of blood oranges on hand and always have dried cranberries in the pantry. Cranberry-Orange Scones coming up!
We’re in the midst of our first big snow storm for 2017, expecting somewhere between 6- to 12-inches. The plow guys are here now for the first plowing and it looks like we’ve easily hit the 6-inch mark. They’ll be back later in the day, after the snow ends to clean up the rest of the downfall. It’s windy, that howling wind that tells you it’s bitter cold outside – BRRRR. My weather app says the temp is 26, but “real feel” is 4 degrees. Glad I’m inside.
Once these delicious scones come out of the oven, I’ll be sitting by the fireplace with a cup of tea and a warm, aromatic, delicious cranberry-orange scone.
Stay warm and cozy friends!
Watch the Cranberry-Orange Scone Video Here
A delicious start to any morning or with a spot of tea in the afternoon, Cranberry-Orange Scones are always a welcome treat!
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 25 mins
- Yield: 8 scones
- Category: Baked Good
- 1 cup white whole wheat flour
- 1 cup cake flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon coarse salt
- 6 tablespoons unsalted butter
- 1/2 cup dried cranberries
- grated zest of one orange
- 1 cup heavy cream
- Preheat oven to 450º F (232º C).
- Mix flours, baking powder, sugar, and salt in a large mixing bowl.
- Slice in butter into 12 pieces and cut into flour until butter is size of peas.
- Mix in dried cranberries and orange zest.
- Push flour mixture to sides of bowl, making a well in center of bowl. Pour cream into well, and cover with flour mixture. Mix gently, a minimal amount of mixing and kneading produces a light, delicate scone, until all ingredients are wet.
- Lightly dust work surface with flour and gently knead dough 10 times. Form dough into a round.
- Roll dough to 1/2-inch thickness and slice into 8 wedges.
- Place on ungreased cookie sheet and bake in preheated oven for 10 minutes or until lightly browned.
- Remove to a cooling rack.
Quick and easy Tuscan kale and bean soup is a hearty vegan recipe. It’s also dairy-free, gluten-free and fits a paleo diet! If you can’t find Tuscan or Lacinto kale, substitute escarole or any other hearty green.
Chop your vegetables small so a few different pieces fit on the spoon at once for best flavor and enjoyment.
Rinse and drain the kale or greens and coarsely chop.
Don’t overcook the greens to maintain a vibrant green and slight texture.
If you’re family doesn’t favor meatless dishes, simply brown 1 pound of loose sausage in the oil before sweating the aromatics or add 3 cups shredded cooked chicken at the end.
A little grated Asiago cheese makes a delicious garnish.
Watch the Tuscan Kale and Bean Soup Video Here.
Tuscan Kale and Bean Soup
This is a quick and easy soup to make. If you can’t find Tuscan or Lacinto kale, substitute escarole or any other hearty green. If you’re family doesn’t favor meatless dishes, simply brown 1 pound of loose sausage in the oil before sweating the aromatics or add 3 cups shredded cooked chicken at the end. Parmesan cheese on top is optional!
- Prep Time: 30
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 two-cup servings
- Category: Soup
- Cuisine: Italian
- 2 tablespoons extra-virgin olive oil
- 2 cups diced onion
- 1 cup diced celery
- 1 cup diced carrots
- 6 garlic cloves, minced
- 2 teaspoons Kosher salt
- 1 teaspoon freshly ground pepper
- 6 cups stock or water
- 1 can (x ounces) fire-roasted tomatoes
- 1 bunch washed, trimmed and coarsely chopped Tuscan kale, or other hearty green
- 1 can (19 ounces) cannellini beans, rinsed and drained
- Garnish: freshly grated Parmesan cheese, optional
- Heat the oil in a 7-quart Dutch oven or large heavy-bottomed saucepan, with a cover, over medium heat.
- Note: If you choose to use sausage in the soup cook in the hot oil until browned, using a wooden spoon to break the sausage in to a small crumble.
- Stir in the onions, celery, carrots, garlic, salt and pepper; cover and sweat, stirring occasionally for 5 minutes. Lower the heat a little if the vegetables are browning.
- Add the stock and tomatoes, bring to a boil, lower the heat to a simmer and cook for 20 minutes.
- Stir in the beans and kale or other greens, return to a boil, lower the heat and cook another 8 minutes or until the greens are tender, but not soft.
- Serve with freshly grated Parmesan cheese, if you like.