For the past few years, I’ve been having a love affair….a love affair with burratta. Its mozzarella exterior is smooth and tender, and it’s supple shape alludes to something decadent, hidden, just below the surface. As you make the first tentative cut, it reveals its true nature; a creamy, luscious, oooey gooey mozzarella and cream center that spills onto the plate, begging to be mopped up on a crusty piece of baguette. It needs nothing more than a drizzle of olive oil and sprinkle of sea salt and it’s ready to be devoured.
I thought that burratta and I were meant to be but that was before I met Stracciatella. Stracciatella is burrattas mischievous younger brother. It’s not as elusive as burratta and has no sexy exterior; no fancy mozzarella covering. Stracciatella shows up to your door in its birthday suit and says ‘let’s party’. It’s not the kind of fromage you would bring to your mother’s cheese platter—it’s messy, unsophisticated and utterly irresistible.
Palmer’s just brought in a fabulous Stracciatella from Maplebrook Farm in Vermont. The recipe below pairs it with crunchy sourdough bread, salty Proscuitto and sour pickled cherries from Boat Street Pickles. One bite and your sure to be in love, I promise.
Pickled Cherry, Proscuitto & Stracciatella Crostini
• 8 Slices Sourdough Bread
• Extra Virgin Olive Oil
• 1 cup Maplebrook Farm Stracciatella
• 1 jar Boat Street Pickles Pickled Cherries
• 1/4 lb. thinly sliced Proscuitto di Parma
• Handful of Baby Arugula
1. Brush bread slices with olive oil and toast until lightly browned on the outside but still soft in the center.
2. Top each slice of toast with 2 tbsp of Stracciatella and season with fleur de sel and freshly cracked pepper.
3. Place 3-4 cherries and a bit of the “sauce” on top of the cheese.
4. Top each crostini with 1/2 slice of Proscuitto and a small bunch of arugula.
5. Finish with a drizzle of olive oil