Burrata with Winter Citrus and Oatcakes

The creamy burrata and tart citrus are the perfect bite on top of a buttery Oatcake. This is a wonderful dish for sharing as an appetizer, or a light dinner for one.

Burrata with Winter Citrus and Oatcakes

  • 1 ball of Burrata (8 oz.)
  • 1 large grapefruit
  • 1 large naval or blood orange
  • 2 T. olive oil
  • 1 T. fresh herbs such as dill, chives, or mint
  • Pinch of paprika
  • 1 box of Effie's Oatcakes

Supreme the citrus: with a paring knife or small, sharp knife, cut off the top and bottom of the fruits, creating a flat surface. Place the fruit on a cutting board with the flat side down, and slice off the skin, going top to bottom. Make sure all of the white pith has been removed. 

Once the skin has been removed, slice the fruit into rounds or wedges. Place the fruit on a plate or in a shallow bowl.

Remove the burrata from its container, and gently place it on the bed of citrus. Sprinkle the cheese with a pinch of paprika and then drizzle the olive oil over the burrata and the fruit. Garnish with the fresh herbs.

Place a piece of citrus on an Oatcake and top with a scoop or burrata or sprinkle the Oatcakes over the salad for a buttery crunch!