Burrata "Cereal and Milk"

Recipes

Ingredients:

Burrata: – 6 balls Real California Burrata cheese, drained – 1 pound all-purpose flour – 1/2 cup salt – 1/4 cup pepper – 12 cups Cap’n Crunch cereal, crushed fine – 12 ounces breadcrumbs – 6 cups egg wash Berries: – 3 cups quartered strawberries – 1 1/2 cups blueberries – 1/4 cup raspberries – 1 1/4 cups balsamic glaze – Freshly ground pepper Garnishes: – 1 cup balsamic glaze – 1/4 cup extra virgin olive oil – 1 tablespoon Tellicherry peppercorns – 6 tablespoons microgreens – 1 cup orange blossom honey – Toasted brioche slices Cheese, Burrata Find & Buy

Directions:

To make the Burrata: Freeze burrata balls until firm for handling.

In a large mixing bowl, combine flour, salt, and pepper. In another large bowl, combine cereal and breadcrumbs. Place egg wash in a third bowl. Using standard breading procedure, coat burrata balls in flour mixture, egg wash, and cereal mixture. Repeat egg wash and cereal mixture twice. Place coated burrata balls on a small sheet pan, lightly cover, and refreeze.

To make the Berries: Combine strawberries, blueberries, raspberries, balsamic glaze, and pepper and set aside to macerate. [Amount of glaze can be adjusted based on preference.]

To garnish and serve: Deep fry 1 burrata ball until browned. Drain and arrange in a serving bowl. Arrange 1 cup of berries around cheese and drizzle with balsamic glaze and oil. Add a few peppercorns, microgreens, and a drizzle of honey. Serve with toasted brioche.

[Note: Burrata balls can be prepped from the refrigerator vs. freezing if they maintain firmness when coated.]

Yield: 6 servings

Recipe courtesy of Chef Matt Burton for the California Milk Advisory Board

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