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Burrata Salsa

  • Total Time:
  • Servings: 1 1/4 cups

Chris Cosentino serves this puree of burrata (cream-filled mozzarella) with his bison strip loin, a combination he calls "Italian cheesesteak." Buffalo mozzarella can also be substituted for the burrata. The sauce is a luxe match for any grilled meat.

slideshow  More Salsa Recipes

KEY: Barbecue/Cookout, Father's Day, Sauces & Condiments, Fast, Make Ahead, No-Cook, Vegetarian

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Ingredients

  • 4 ounces burrata cheese, coarsely chopped
  • 1 tablespoon whole milk
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper

How to make this recipe

  1. In a blender or food processor, combine the burrata with the milk and lemon juice and blend until smooth. With the machine on, add the olive oil in a thin stream. Season with salt and pepper and serve.

Make Ahead

The salsa can be kept at room temperature for up to 4 hours. Blend once more before serving.

Contributed By Photo © Cedric Angeles Published August 2008

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How to Make Cheese Crisps Like Richard Blais




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