3 Images
Creamy <i>burrata</i> embraces the season’s fresh flavors
Baked tomatoes with garlic and a scoop of olive-oil-drizzled burrata. (Anne Cusack / Los Angeles Times)
Shaved zucchini and radishes with mint enfold a scoop of burrata topped with a vinaigrette made with peppery olive oil. (Anne Cusack / Los Angeles Times)
Grilled bread with tapenade and burrata, drizzled with a little peppery olive oil and seasoned with just salt and black pepper. (Anne Cusack / Los Angeles Times)
Copyright © 2024, Los Angeles Times | Terms of Service | Privacy Policy | CA Notice of Collection | Do Not Sell or Share My Personal Information