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