Burrata and Tomato Chutney Appetizer

Now that our front porch is extra liveable space (reveal coming next week!), we’ve really taken to enjoying a cocktail and appetizer outside on Fridays and Saturdays. Trying to embrace the whole date night at home thing, which is so easy in our new outdoor space.

Last week, I made a batch of tomato chutney (which I want to put on everything right now), and toasted up some bread, served it with burrata and a glass of wine on our little porch. It was a nice change of scenery, and a fun appetizer that felt a little more elegant for a Friday night.

Burrata & Sugar Snap Pea Salad

Anytime I share a salad “recipe” I really question whether or not this can even be called a “recipe.” I mean, yes, there’s a list of ingredients and a “method,” and therefore it is, but really this is just some straight up #saladporn right now. I love burrata, and in fact I’ve tried on several occasions to make it and failed miserably. But guys. Let’s just put this shit on everything. On salads, sandwiches, on it’s own, on pasta, on pizza. It’s just so freaking good.

I think I love the creaminess of the burrata – doesn’t it just feel so decadent? Not to mention, it’s an excellent vehicle for salt, pepper and balsamic glaze. And for the people in your life that might not be huge fans of salad (looking at you, hubby), it seems that popping a nice ball of burrata on top will convert them – at least for that meal.