Recipes

Burrata With Apple and Cranberry Compote

Top this creamy Italian cheese with local fruit and nuts for a tasty, elegant snack

By Chef Mattew Stowe /

Burrata is one of my favourite cheeses right now. My partner Kim and I always have it in our fridge at home. Burrata has a tender outer layer made from mozzarella, and it’s filled with a soft, stringy curd and fresh cream. It is rich and creamy, and a hit with our kids as well.

I always like to keep stewed rhubarb and other compotes in my freezer. It’s the perfect accompaniment to a cheese board and delicious on ice cream as well. If you have company show up unexpectedly and you want to put together a quick snack, it is great to have on hand.

In this recipe, I wanted to showcase B.C.-grown products and pair them with a delicious Italian cheese. I like to serve this dish with warm grilled bread, but your favourite cracker will work as well. I garnish it with tender herbs and some edible flowers, which are completely optional.

COMPOTE INGREDIENTS

  • 6 large Honeycrisp apples, peeled, cored and diced into third-inch pieces
  • 2 cups apple juice or apple cider
  • 1/2 cup sugar
  • 1 1/2 cups cranberries
  • 1 orange
  • 1 vanilla bean, split and seeds scraped, or 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon

BREAD

  • 1 baguette or your favourite loaf of bread cut into half-inch thick pieces
  • 1 to 2 tablespoons of olive oil

GARNISH

  • 1/4 cup hazelnuts, toasted and roughly chopped
  • 1 tablespoon chives, cut into half-inch long pieces
  • 1 teaspoon tarragon, basil or mint, or any combination of these
  • Edible flower petals, optional

COMPOTE INSTRUCTIONS

  1. Using a vegetable peeler, peel the orange zest into thick strips.
  2. Combine all the ingredients in a medium sauce pot, including the orange zest. Cut the orange in half and squeeze the juice into the pot as well.
  3. Place the pot on medium-low heat and simmer for 25 to 30 minutes until the liquid has evaporated and the apples are tender.
  4. Remove from heat. Transfer compote into small containers and store in the refrigerator until ready to use, or in the freezer for a later date.

FOR THE BREAD

  1. Preheat grill or oven broiler.
  2. Drizzle olive oil over the bread and place on grill or under the broiler for about 1 minute until the bread is lightly charred.
  3. Flip bread and repeat on the other side.
  4. Cut bread into desired pieces

TO ASSEMBLE

  1. Remove the burrata from the container and discard the liquid.
  2. Place burrata in the centre of a plate.
  3. Spoon the apple cranberry compote around the burrata.
  4. Sprinkle hazelnuts on top of the compote.
  5. Garnish with edible flowers and herb leaves.
  6. Serve with grilled bread.