Bocconcini with a Creamy Mint Dressing

I first tried burrata (a fresh Italian buffalo mozzarella and cream) at the lovely A Tavola in Bondi, with a fresh pea puree and roasted cauliflower – there is a dish to recreate! 

It is so divine. If you love Buffalo Mozzarella as it is, which I do and is amazing in itself, this is a step up. It has cream inside!

So to recreate it on a budget, I found a way with this recipe that is still a heavenly moment and a great starter platter. 

To note- in Australia a ball of burrata can cost min $10 ea.

I found this recipe in the Gourmet Traveller magazine.

Pictured: Bocconcini with a Creamy Mint Dressing

1 200g tub bocconcini – the larger the better, do not buy the “cherry” or “baby” option

2 tbsp sour cream or ideally crème fraiche

1 tbsp pouring cream

1 tbsp lemon juice

2 tbsp fresh mint, thinly sliced, can sprinkle with dried mint too as it works well

Smoked paprika and extra virgin olive oil to serve

Bring the bocconcini to room temperature. Tear it in half, place on the serving platter of your choice.

Mix the sour cream/crème fraiche, cream and lemon together, drizzle into the centre of each bocconcini half.

Sprinkle with a tiny pinch of smoked paprika, and the fresh mint. 

Serve with toasted crostini or any bread slices you like, drizzled with extra virgin olive oil, and rubbed with a clove of garlic while hot.

Serves 4