I’m keeping things simple for this post. This past week was the last full one before school starts next week and both kids have been in some sort of activity camp all summer. So I promised them we’d try and do some cool stuff together.
Monday started with an early morning hike. I may have told some bitty lies about the length and ease of the hike, but I had to get them up the hill somehow. We finished up with some crazy good ice cream from MILK in L.A.
Tuesday was spent at the beach and we actually made it all the way to dinner time. We built a real fire and cooked hot dogs and s’mores on the sand. It was a perfect way to end the day.
Wednesday and Thursday were filled with lots of packing for our last family road trip. We drove along the coast on Highway 1 and ended in Santa Cruz. More photographs and words on that soon, I’ll write a recap post and share all of the cool things we did in Santa Cruz, and the food…oh the food.
That was my segue into this recipe. If you haven’t invited burrata into your life yet, you need to schedule something stat. It’s waiting to blow your mind with its creamy deliciousness. This time I tried sprinkling some sugar on top of it and using a creme brulee torch to give it some char. A sprinkle of fresh thyme, honey, and fresh berries is all that’s needed along with some olive oil grilled bread.
Let’s make this week full of cheese and berries.
Burrata with Fresh Berries and Honey
- 1/2 of a french baguette
- Olive oil
- Salt and black pepper
- 1 large ball of burrata
- 1/2 teaspoon sugar
- 1/2 cup raspberries
- 1/2 cup blueberries
- 1/4 cup sliced blackberries
- 1/2 teaspoon chopped thyme
- Preheat a grill to high heat.
- Slice the baguette into 1/2 inch thick slices and drizzle lightly with olive oil.
- Season with salt and black pepper.
- Grill on one side for about 1 minute or until it become charred. Turn over and repeat.
- Place the burrata on a sheet of paper towel.
- Gently dab the burrata dry with the towel and place on the serving dish you will be using.
- Sprinkle the sugar on top of the cheese.
- Using a blow torch carefully roast the sugar until it starts to bubble and become brown.
- Place the berries on to the plate.
- Add the fresh thyme all over and then drizzle some honey over the plate and the cheese.
- Eat at once with the grilled bread,