Recipe: Dicuru Burrata

How to make this sweet and salty appetizer from Wine Bar George at home!

The Dicuru Burrata at Wine Bar George is part of this year’s fantastic lineup of food and drinks made with locally-sourced ingredients from Florida. If you’re looking for a fancy appetizer inspired by the Flavors of Florida, go ahead and give the Dicuru Burrata dish a try!

Dicuru Burrata

Yields 1 serving

Ingredients:

• 1 large shallot

• 3 teaspoon Dijon mustard

• 1 teaspoon salt

• ½ teaspoon pepper

• ¼ cup white wine vinegar

• ⅔ cup extra virgin olive oil

• Sourdough bread

• 1 ear of sweet corn

• 1 package of multi-colored cherry tomatoes

• Vegetable oil

• 2 ounces mini burrata

• Flaky sea salt

• Micro basil (optional)

Instructions:

Shallot Vinaigrette

1. Finely mince 1 shallot.

2. In a tall glass, add Dijon mustard, salt, pepper, shallot, and white wine vinegar. Use a milk frother to mix together. Slowly add the olive oil while mixing.

3. Optional: use a funnel to pour your vinaigrette into a squeeze bottle.

4. Refrigerate until you are ready to assemble the burrata.

Grilling the Corn

1. Preheat a grill to medium high.

2. Remove your corn from the husk and pull off any strings left behind. Rub oil on the corn.

3. Grill your corn for 15 minutes or until you have a nice char.

4. Cut the corn off the cob and set aside.

Toast the Bread

1. Cut a ½ inch slice of sourdough bread.

2. Toast the bread on the grill for a few minutes, flipping to ensure both sides get toasted.

Roast the Tomatoes

1. Preheat the oven to 400ºF.

2. Toss the tomatoes in vegetable oil, then roast in the oven for 5-10 minutes.

Assembling the Burrata

1. Add the corn, tomatoes, shallot vinaigrette, a sprinkle of salt and pepper, and micro basil (optional) to a mixing bowl.

2. Stir together until coated in the vinaigrette.

3. On a plate, top your toasted slice of bread with the corn and tomato mixture.

4. Crack open a ball of burrata and place it on top of the mixture.

5. Drizzle with olive oil and top with flaky sea salt.

Takeaway:

This was a really good dish! The burrata had a nice saltiness to it while the corn and tomatoes provided a burst of sweetness in every bite. It was a great combination of Floridian flavors. While this recipe does have a lot of steps, it’s pretty easy to make. If you don’t want to use a milk frother to make the vinaigrette, you can use a single serve blender instead.