Not a recipe, just a suggestion.
I've sung the praises of burrata before. So good, I like to have it as simply as possible:
- Grill or lightly toast a thick, airy slice of bread, rub it lightly with a cut clove of garlic and season with salt while it's still hot.
- Quarter a ball of burrata lengthwise, lay a slice on top and press/smear it over the crostini with the back of your spoon.
- FInish with some fresh, finely sliced or baby basil leaves, a drizzle of your best extra virgin olive oil, a sprinkle of Maldon salt and the tiniest bit of freshly cracked black pepper.
- Eat and ascend to the heavens simultaneously.
Pesto while all about intense flavour, is as simple too. I like to experiment with it--you take any nut, any herb, any cheese, even change up the oil and away you go.
I put the these two together when I want to spoil myself or someone else. A pumpkin seed pesto and a little chili oil on burrata is a great idea, if you need one. You probably don't though--whatever you're craving at the moment will be far more satisfying than anything anyone else suggests. I would only advise, if you're spurging on burrata, you might as well get yourself the best bread you can find and top it with the best salt you have on hand. Break the burrata apart any way you'd like, serve slivers even. And ok, one last word, pick this up and bite into it. Don't even think of denying your teeth the pleasure of sinking in.
One standard-size piece of burrata should serve 4 people who want a taste--6 even if you're serving this with bread, as suggested. It could also serve 3 greedy people. Or 2, very unwise people, who will not feel so great half an hour after eating too much of a too-rich thing. Trust me.
(See how this recipe fits into a lazy, Sunday, spaghetti dinner party menu!)