At Hill & Vine in Fredericksburg, Texas, this truffle-scented burrata is used to top their fresh cilantro pesto pasta, but it would also be fantastic smeared over bread or as a bed for homemade meatballs. The prepared burrata will last in your fridge for up to 2 days.
- 1 cup burrata cheese (about 1 large ball), drained
- ½ cup Ricotta Cheese
- ½ cup olive oil
- 2 teaspoons truffle oil
- Kosher salt and freshly ground black pepper
- In a food processor, combine the burrata with the ricotta, olive oil, and truffle oil and puree until smooth. Season with salt and pepper. Refrigerate until ready to use.
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