Burrata e Tartufo Nero: Black Truffle and Burrata Antipasto

This black truffle and burrata antipasto pairs soft, creamy burrata with the rich, earthy flavors of black truffle in a luxurious, indulgent dish. Use fresh black truffles when they are in season, or Urbani Truffle's black truffle paste when they are not.

Ingredients for 2 people

• 2 tbsp fresh black truffles or black truffle paste
• 2 tbsp Sherry vinegar
• 1 teaspoon Acacia honey
• Pinch of sea salt
• 1/4 cup extra virgin olive oil (our chef's pick? Ligurian olive oil!)
• 4 slices of Otto bread (or your favorite fresh bread)
• 8 oz fresh burrata cheese

How to make Burrata e Tartufo Nero

Prepare the black truffle vinaigrette

1. In a large bowl, combine the chopped truffle (or truffle paste), vinegar, honey and salt. Using a fork or whisk, slowly stir in the extra virgin olive oil. Taste and adjust the seasoning if needed. Set aside.

Assemble the dish

1. Lightly toast or grill the bread slices. If you prefer, brush each slice lightly with olive oil.
2. Drain the burrata and place it on a plate. Using a small spoon, drizzle the black truffle vinaigrette on top. Serve with the warm toasted bread.

Tips

Serving

Let the burrata come to room temperature before serving so the flavors come through fully.

Olive oil

The chef's pick for the vinaigrette is Ligurian olive oil.