Summer is in full effect here in the Pacific Northwest! To me, that means running in the woods on dry trails (finally!), swimming, picking fruit and berries, drinking bubbly pink wines and eating fresh cheese! One of my favorite summer cheeses, aside from the AMAZING chevre we get fresh every week from Gothberg Farms in Bow, is Burrata. Belgioioso is the brand we carry and they describes it best;
“This fresh cheese resembles a Fresh Mozzarella ball, but when split open, you will be delighted to discover a rich-tasting soft filling of fresh pieces of Mozzarella soaked in heavy cream. This cheese offers a sweet, milky flavor that gently fills the palate.”
For a friend’s birthday party last weekend, I lightly pickled some honeydew melon, and placed two balls of burrata on top. It was served with thin slices of baguette. It was incredible and devoured! It is equally delicious served in place of fresh mozzarella in a Caprese salad or with fresh figs.
The downtown specialty cheese department will be carrying this until the sun’s rays shorten. You still have time! Go run, or pick fruit! Swim in the sound and eat fresh cheese! Embrace it while we have it.
Below is the recipe I followed for the pickled melon. Enjoy!
- 2 tablespoons white wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper, plus more
- 1 pound Sharlyn, honeydew or Galia melon, rind removed, sliced into thin rounds
- 1 large heirloom tomato, sliced
- 12 ounces fresh burrata or mozzarella, torn
- Olive oil (for drizzling)
- Fresh basil leaves (for serving)
- Flaky sea salt (such as Maldon)
Combine vinegar, kosher salt, ¼ tsp. pepper, and 2 Tbsp. water in a large bowl; add melon and toss to coat. Let stand at room temperature at least 30 minutes.
Remove melon from pickling liquid and arrange on a platter with tomato and burrata. Drizzle with oil and some pickling liquid, top with basil, and season with sea salt and pepper.
DO AHEAD: Melon can be pickled 2 hours ahead. Cover and chill.