Are we tired of burrata yet? Nah. This luscious cheese keeps tempting us to find new ways to use it. With California asparagus season underway and spring imminent (at least the calendar says so), I’m reminded of a terrific burrata preparation that I enjoyed in—of all places—a beer garden. Asparagus loves cheese. 

The mistake so many restaurants make with burrata is serving it cold. Like any other cheese, it is most appealing at room temperature. Maybe health department regulations compel restaurants to keep burrata refrigerated until use, but at home you don’t have to. Bring it out of the fridge about an hour before you plan to serve it. 

Warm Bruschetta with Asparagus and Burrata 

Inspired by a dish I had at Brewster’s Beer Garden in Petaluma. Brewster’s served it with a spoonful of pesto but I’m not convinced the recipe needs it.

If you have the energy to grill the bread over charcoal, go for it. In summer, replace the asparagus with roasted peppers.  

• 3 dozen pencil-thin asparagus spears, trimmed to the length of the bread

• Extra virgin olive oil

• Kosher or sea salt

• 4 slices sourdough bread (pain au levain), about a half-inch thick

• 8 ounces burrata, at room temperature

• Lemon zest

• Roasted and salted pistachios, coarsely chopped

• Small mint leaves

• Freshly ground black pepper 

Bring a large pot of salted water to a boil over high heat. Add the asparagus and boil until tender, 5 minutes or so, depending on size. You don’t want them crunchy. Drain, pat dry and coat with enough oil to make them glisten. Season with salt.  

You can also roast the asparagus if you prefer: Preheat the oven to 400ºF. Put the asparagus spears on a baking sheet, roll them in enough extra virgin olive oil to make them glisten and then season with salt. Bake until they are tender. For this recipe, I like them to be supple, which takes about 10 minutes, depending on thickness.  

Toast or grill the bread, then brush with olive oil. Put a thick slice of burrata on the toast and drape hot asparagus over the cheese. Sprinkle with lemon zest (I use a cocktail zester) and chopped pistachios and scatter mint leaves over the toast. Add another drizzle of your best extra virgin olive oil and a few grinds of pepper and serve immediately.
Serves 4

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