About a year ago, I thought I had a dairy allergy. My stomach would twist and turn and hurt every time I ate/drank something heavier than skim milk. I toyed with the idea of going to an allergist to see if that was it. I even tried to eliminate heavy creams from my diet (which both my waist line and stomach benefited from), although the one thing I couldn’t seem to tear myself away from was cheese. Yup. I’d suffer thru the tummy aches for a little cheese.
I know, that’s terrible on my part. But whatever. Cheese is just SO GOOD.
Gorgonzola. Cheddar. Brie. Provolone. Swiss. Parmesan. Feta. Goat Cheese. Sheep’s Milk Cheese. Gruyere. Gouda. Manchego. Mozzarella. Burrata. American. (yup. I know this is ‘fake’ cheese, but I don’t care. It melts perfectly when I make scrambled eggs.)
You name it. I love it.
Smear it on a crostini. Slice it and serve it with apples. Add a dollop of garlic and onion jam on top. Drape a piece of thin prosciutto over it.
I’m your girl.
Anywho. I’d gladly cut cream and heavy milks out of my diet, just to enjoy a little cheese. One of the best dishes to enjoy cheese in is an appetizer… and this is one you MUST try. A super easy appetizer you can make for any occasion.
BURRATA W/ CHERRY TOMATOES & GARLIC CROSTINI
On a side note: I do steer away from heavy creams – which has helped make me feel better (so I do think I have a slight dairy allergy), and I’ve also learned which cheese I can indulge more in and which ones I realistically should stay away from. The days of eating a whole wedge of cheese with ritz cracks and wine for dinner (yup, the days of being 22) are behind me. I now mix in some grilled naan bread, fresh vegetables, sliced fruit and some hummus…. Oh I am so grownup. 🙂
- fresh burrata, drained
- 1 cup cherry tomatoes, cut in half
- 1 cup sun burst yellow tomatoes, cut in half
- 1/4 cup chopped fresh basil
- olive oil
- balsamic reduction (recipe below)
- kosher salt and pepper
- Baguette, sliced
- 1 garlic clove, whole
- olive oil
- In a medium bowl, toss together halved tomatoes with a drizzle of olive oil, 1/8 cup fresh basil, and a pinch of kosher salt and pepper
- In a large shallow serving bowl (or rimmed serving platter) place burrata. Pour tomato mixture around burrata
- Drizzle with balsamic reduction
- Garnish with 1/8 cup remaining fresh basil
- Garlic Crostini: (can be made ahead)
- Preheat oven to 350*F
- Place sliced baguette on rimmed cookie sheet. Drizzle with olive oil
- Toast on both sides
- Remove from oven and rub with garlic clove
- Balsamic Reduction: in a small sauce pan, bring 1 cup balsamic vinegar to a boil, add 1/4 cup honey. Reduce to a simmer and let liquid reduce to 1/3 cup.... about 10 minutes. Set aside to cool.