Roasting vegetables has become my “thing”. It’s my go-to for cooking just about anything–like this Burrata cheese and roasted vegetable stack– because the flavors are so good. When you roast something, the flavors intensify because the liquid is released and flavors concentrate. Very little fuss is needed beyond a sprinkling of salt and pepper and a drizzle of good olive oil to bring out the best in any vegetable.
The opposite happens when you boil or steam a vegetable. Do it too long, and you end up with a waterlogged, bland and floppy excuse for a veggie on your plate. No wonder so many people don’t like to eat their vegetables.
Whether you love to eat your vegetables or not, this recipe will blow your mind. There’s the creamy-sweet taste of eggplant, mild zucchini and yellow squash, and an intense zing from the tomato, all combined with deliriously-buttery Burrata cheese. Combine that with a drizzle of 18-year-old Balsamic vinegar and I guarantee clean plates. It’s a Meatless Monday (or any day) recipe everyone will love. I served mine with a side of angle hair pasta tossed in extra virgin olive oil and some fresh herbs. It’s that simple.
It’s also a meal you will pay a good amount of money for in a good restaurant. Instead, you get to eat your roasted vegetable & Burrata cheese stack in your pajamas on the couch, while catching up on past episodes of Game of Thrones. The baby is sleeping and your husband leans over to kiss your cheek saying, “kiss the cook,” because that’s what he does every time you cook a good (or bad) meal. Who could ask for more?
More roasted vegetable recipes:
Balsamic Glazed Brussels Sprouts
Roasted Okra with Soy and Garlic Glaze
Easy, Perfect Roasted Potatoes
Try this Burrata appetizer recipe:
Buratta cheese and fig crostini
Roasted vegetable & Burrata cheese stack
Ingredients
Method
Preheat oven to 400 degrees F/190 degrees C
Slice the eggplant, yellow squash, zucchini into 1/2-inch discs, crosswise. Arrange in a single layer on a baking sheet. Drizzle with olive oil and season both sides with salt and pepper. Toss with your hands to coat.
Note: You may need to use two sheet pans to roast all of the vegetables depending on size. In that case, use more olive oil. The tomatoes release a lot of liquid, so it's best to cook them separately.
Place the vegetables in the oven to roast for 20 minutes, turning once during cooking. Remove the vegetables from the oven when they are lightly browned and tender. The tomatoes should be shrunken in size and collapsed. Plate them warm, or allow to cool to room temperature.
Stack the vegetables on serving plates, alternating each type so you have 2 slices of eggplant, 2 slices of zucchini, 2 slices of yellow squash, 1 tomato (or 4 cherry) and 1 green onion per plate.
Slice the Burrata in half and scoop onto the stack using a spoon. Drizzle the plate with balsamic vinegar.
http://loveandduckfat.com/burrata-cheese-roasted-vegetable-stack-meatless-mondays/
Prosciutto, Burrata cheese and figs on thin slices of baguette. This appetizer recipe couldn’t be easier to make, or pack a bigger punch when it comes to being both elegant and unbelievably good. Drizzled with thick, sweet 18 year old balsamic, they are sure to impress all of your guests. Of course, if you are like me, you don’t have any guests and you and your husband gobble them all down in between bites of turkey and oyster stuffing.
Today marks my 70th post after just 4 months of Love and Duck Fat. I was planning a big post about how and why I started my blog, what I’ve done to get a terrific audience (you), and so much more…BUT that got my head spinning. Basically, the post will probably happen when I reach 100. Instead, you get crostini. Really good crostini. So don’t feel jipped.
I gushed over Burrata cheese before, but let’s do it again. If you haven’t tried Burrata cheese yet, you need to! Search the cheeses at a store with a good selection and it just may be there next to the fresh mozzarella balls. Burrata cheese is similar to fresh buffalo mozzarella, but much more decadent. Instead of a solid ball of cheese, Burrata is filled with cream and mozzarella scraps as its being formed. When you slice it open, the thickened cream flows out. This makes it perfect for spooning on top of toasted baguette slices. The sweet creamy taste makes the perfect pairing with fresh fruit and salty prosciutto. Your guests will be impressed, and it only takes about 10 minutes to prepare.
Another Burrata cheese recipe to try:
Burrata cheese and roasted vegetable stack
Easy appetizer recipe | Prosciutto, Burrata cheese and fig crostini
Ingredients
Method
Preheat oven to 375° F/ 190° C
Arrange the baguette slices on a baking sheet. Drizzle them with olive oil and place in the oven. Cook for 8-10 minutes, until just browned on the edges.
While the baguette slices are cooking, slice the figs and Burrata.
Top the toasted baguette with ½ of a slice of prosciutto, and then spoon on the Burrata. Place a slice of fig on the top. Drizzle a little balsamic across the top and sprinkle with freshly ground black pepper.
http://loveandduckfat.com/easy-appetizer-recipe-prosciutto-burrata-cheese-fig-crostini/
I’ve been cutting back a little on my blog posts the last week. It’s overwhelming trying to create new recipes, cook them to perfection and attempt to photograph them like a pro without the proper lighting and food props. It’s a lot of work, and sometimes, I just want to eat. But then I make something like this. Thrown together quickly on a weekday morning, bleary-eyed from waking up 4 times with the baby, it’s too good not to share. It helps to have good ingredients in the house, and the stars in this French toast recipe are sweet and simple. Challah bread, burrata cheese and ripe peaches.
If you haven’t tried burrata, please do so right as soon as possible. Burrata looks like a ball of fresh mozzarella on the outside, but cut it open and you will see the difference. Inside is a oozing mixture of soft mozzarella and cream. It’s deliciously light, sweet and buttery all at the same time.
I’ve been seeing it on Italian restaurant (the trendy ones, not the cheese-smothered-pasta ones) menus in Miami for a little while now. Boy was I excited when I spotted it next to the tubs of fresh mozzarella at my local Publix supermarket. This stuff is an experience. Usually it’s prepared in a savory salad, similar to a caprese. I was about to mix up a sweet mascarpone cream to layer on my French toast when a light bulb went on. Why not try the burrata?
The result? Amazing. You just have to try it and see for yourself.
This recipe is great for serving a large group because it all goes into the oven in the end. By the time the table is set, you pull out a pan filled with hot, puffed pieces of French toast. It’s quite impressive, sophisticated. Not too sweet, and incredibly delicious.
Challah French toast, burrata, sliced peaches
Ingredients
Method
Whisk together cream, whole milk, eggs, vanilla extract, salt and nutmeg and pour into a wide, shallow bowl. Place bread in the custard mixture in batches, leaving them to soak on each side 30 seconds. Remove bread from the custard and set aside.
Heat butter in pan on medium heat until it bubbles. Add the bread to the pan in batches, and cook until lightly browned on each side, 2-3 minutes. When all the pieces are finished, place them on a cookie sheet. Place in the oven and cook until puffed, about 8 minutes.
Cut each ball of buratta in half. Place ½ of a buratta on top of a piece of French toast. Cover with a second piece of French toast. Serve sprinkled with confectioner’s sugar, maple syrup and sliced peaches.
http://loveandduckfat.com/challah-french-toast-burrata-sliced-peaches/
