Creamy burrata torn open and drizzled with aged balsamic vinegar and raw honey — a study in contrast that takes three minutes and looks like a restaurant dish.
Ingredients
- 1 large burrata (approx. 200g)
- 1–2 tsp Traditional Balsamic Vinegar of Modena PDO
- 1 tsp Nikkitas Raw Honey
- 2 tbsp Nikkitas Extra Virgin Olive Oil
- Handful of rocket (arugula)
- Flaky sea salt and freshly cracked black pepper
- Crusty bread, to serve
Method
- Arrange the rocket on a plate. Place the burrata in the centre and tear it open gently so the creamy interior spills out.
- Drizzle the olive oil generously over and around the burrata.
- Drop the balsamic vinegar in small dots over the cheese — a few drops go a long way with PDO balsamic.
- Drizzle the honey in a thin stream over the top.
- Season with flaky salt and cracked pepper. Serve immediately with crusty bread for tearing and dipping.
Notes
This is a dish where ingredient quality is everything. Traditional balsamic vinegar (PDO) is thick, syrupy, and complex — nothing like supermarket balsamic. Combined with raw honey and a high-polyphenol olive oil, each ingredient earns its place. Don't substitute.
