Last night, I made pappardelle for dinner. But as a pre-dinner snack, I made an appetizer that I’m super excited about: Burrata on Walnut Levain bread drizzled with Honey and White Truffle Oil.
Here’s what you need:
1. Toasted walnut bread
2. Fresh burrata
3. Local honey. If you’re in SF, I picked mine up at ‘Her Majesty’s Secret Bee Keeper’ in the Mission.
4. White Truffle Oil
5. Walnut bits
Start with softening up the honey by putting in a warm bowl. Add the truffle oil. The ratio of honey to oil is 2:1. Make sure you fold in the oil so that it’s one cohesive blend. Place burrata on bread and drizzle the honey-oil mix to taste. Finish with a few walnut bits on top. Now Savor!
I coupled the appetizer with a bottle of Del Dotta 2010 Cave Blend. Divine!