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.