COME AND SEE US! Warehouse Shop at Church Farm, Rode, BA11 6AA. We are open 9am-5pm Mon-Fri and 10am-1pm Saturday morning

Burrata Cheese on Sourdough Toast

Burrata Cheese on Sourdough Toast

Foodies this is so simple and delicious. Our super-creamy Burrata is made by the Maldera family who have been making cheese since 1972. One of the difficulties with Burrata is that it has an incredibly short shelf life. We have a brilliant frozen product, there are 3 x 100g balls in each pack and they defrost perfectly, giving you all the flavour and texture you would expect.

To defrost fully - remove from packaging and defrost at room temperature for around 4 hours.

1 Pack of Burrata cheese
Cherry tomatoes
Sourdough slices
Garlic clove
Extra Virgin Olive Oil
Aged Balsamic vinegar for drizzling

1. Toast a generous slice of sourdough
2. Rub the toast with a bruised garlic clove
3. Generously drizzle olive oil all over the toast
4. Break the burrata open and let the creamy middle ooze out
5. Scatter chopped cherry tomatoes
6. A good pinch of sea salt and a twist of black pepper
7. Go for it with more fruity olive oil and a few drizzles of aged balsamic vinegar!

Enjoy - and foodies don't forget to tag us in your social feeds or leave a review here if you make this at home. 



Have you tried this recipe yet? Tell us about it...

Comments will be approved before showing up.


Also in Ben's inspiring recipes and simple 'how to cook' videos...

Beef Rendang
Beef Rendang

An Indonesian street food classic and one of the tastiest dishes on the planet. Chunks of beef gently simmered in coconut milk with lemongrass, galangal, cardamom, cinnamon and lime leaves, the flavour combination is sensational. Unlike many other 'wet' curries, Rendang is cooked until most of the liquid has reduced, concentrating the flavours and making it super tasty.
Pinsa Romana with Calabrian Peperoncini, Fior di Latte, Mushrooms
Pinsa Romana with Calabrian Peperoncini, Fior di Latte, Mushrooms

The Italian region of Calabria is famous for sprawling beaches with turquois water, mountains, rolling hills, orange and lemon trees, yet it remains one of the least visited regions. Agriculture is strong in this area and the climate is perfect for growing beautiful spicy chilli peppers that feature in lots of the regional cuisine. They are delicious when used in pasta sauces, stews, used to top grilled cheese or as I've done here, used to top one of our amazing pizza bases.
Gnocchi alla Romana
Gnocchi alla Romana

I have eaten lots of different gnocchi dishes, some stuffed, some fried and some baked, I love them, just avoid the gnocchi sold in supermarkets! A wonderful Italian friend of mine - Anna has been telling me that I should try Gnocchi alla Romana - it's made with semolina rather than potato...