Burrata, Gathered
Observed at Colony Club, refined for the table.
At Colony Club in Palm Springs, the beauty was in the restraint—a simple burrata, thoughtfully surrounded. Burrata, Gathered brings that idea home with blistered tomatoes, pickled vegetables, citrus brightness, and toasted bread. Effortless, composed, and meant to be shared.
Ingredients
1 large ball burrata
2 cups cherry or baby heirloom tomatoes
3 red bell peppers
1–2 tablespoons olive oil
Kosher salt and freshly cracked black pepper
Pinch of red pepper flakes
1 cup pickled vegetables (such as carrots, red onions, or jalapeños)
Zest of 1 lemon
1 small loaf, preferably olive bread or a few slices of rustic bread, toasted
Optional for finish
Drizzle of honey
Fresh herbs (basil or soft herbs)
Flaky sea salt
Prep
Remove the burrata from the refrigerator and allow it to come to room temperature.
Halve the tomatoes if larger, leaving smaller ones whole.
Drain the pickled vegetables and pat lightly dry to remove excess brine.
Zest the lemon, setting aside for finishing.
Slice and toast the bread until golden at the edges but still tender inside.
Method
Warm a skillet over medium heat / grill and add a light drizzle of olive oil.
Add the tomatoes, seasoning with kosher salt, black pepper, and a pinch of red pepper flakes. Let them blister and soften, shaking the pan occasionally, until they begin to collapse and release their juices. Remove from heat while still holding their shape, allowing them to rest slightly.
On the grill as well, place three red peppers to char on all four sides. Allow to cool and slice strips or cubes.
On a serving board or platter, place the burrata at the center. Arrange the blistered tomatoes around it, letting some of the juices fall naturally onto the plate. Tuck the pickled vegetables in and around the tomatoes, creating contrast in both color and texture with the red peppers as a random scatter.
Add the toasted bread along the edges or just off to the side, within reach.
Finish
Zest lemon over the burrata and tomatoes, letting it fall lightly across the surface.
Drizzle with olive oil and, if using, a touch of honey or hot honey.
Season with flaky salt and a final crack of black pepper.
Serve immediately, allowing the burrata to open and gather everything around it.