A Bright Winter Appetizer

Burrata with Blood Orange
I have been a HUGE fan of Yotam Ottolenghi since I first picked up his book Plenty. I have a shelf solely for Ottolenghi books in my bookcase, the books themselves are works of art. If you have never had the pleasure of looking through his books – Stop reading this and go to the library or bookstore and read one. Then come back (with the book you couldn’t leave without) and finish reading this post because you should make this while blood oranges are in season. When I get burned out on cooking or just don’t want to cook, I pick up one of his books. They have a way to my heart and inspire me, making me very hungry and ready to go back into the kitchen. I have made so many recipes from his five books. Some simple and some that take a loooooong time. You know the recipes that I am talking about, the ones that take hours and half of your pantry. You know what?! This dish is in my top five Ottolenghi recipes. It is simple. It is easy. It takes no more than 20 minutes to toss together. You would never know that when you see this dish. It is beautiful , but the flavor! It is sweet, salty, crunchy and creamy all at once. Does it get any better? I think not. Slice up some fresh ciabatta bread and I will happily make a meal out of this. Throw in wine and I am done. This is a perfect dish to wow someone even if you have NO kitchen skills. I am already planning when I can make this again. It is the perfect first course for a dinner party, your family, or yourself. My family loved it.

Burrata with Blood Orange, Coriander Seeds, and Lavender Oil
Serves 4

2 Tablespoons EVOO
1 1/2 teaspoon Local Honey
3/4 teaspoon dried Lavender
1/2 small Garlic Clove, crushed
1 Tablespoon Coriander seeds, toasted
2 – 3 Blood Oranges
4 Burrata Balls
5 Grams fresh Basil
Sea Salt

1. Bring to a simmer in a small saucepan over medium-low heat, EVOO, honey, lavender, garlic, and 3/4 teaspoon of salt. Once it has reached a simmer remove from heat, stir well. Allow to cool 15 minutes, add coriander seeds.

2. Peel and slice the blood oranges 3/4 inch thick removing seeds.

3. Arrange orange slices on a plate with a burrata ball. Spoon the lavender oil and coriander seeds over the orange slices and burrata. Garnish with fresh basil.

Adapted from Nopi

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