Grilled Foccacia & Burrata Cheese


Once we hit forty, women only have about four taste buds left: one for vodka, one for wine, one for cheese, and one for chocolate.
Gina Barreca

I don’t have a lot of work to do for dinner since it is basically a 1 pot low country boil accompanied by a pan of cornbread so I felt that I could experiment a little with a new recipe for cornbread, substituting half of the corn meal with polenta and used a food processor as instructed.  The corn bread was a big hit, but not  a southern traditional recipe.  Is there such a thing as scone bread?  Follow the link below for the written recipe on Food 52…


iPhotoA pan of focaccia sure can go far around here, we had two appetizer servings and now another with a great grilled salad.  I still have plenty for croutons to serve with a soup or salad and of course it can be wrapped and frozen for another night…I took a wide sliced portion, cut it in half and grilled the focaccia for a few minutes.  I’m going to serve the grilled focaccia with a ball of burrata cheese nestled in bowl of grilled tomatoes and asparagus that would be perfect for a light supper or lunch simply arugula, slices of prosciutto and drizzle with EVOO and to take it a step further crisp the prosciutto.  I might even add a touch of that wonderful red or white Rosso vinegar over the cheese.


Ideas for Burrata: