dinner party appetizer burrata

That Travel Meal :: Best-in-Show Burrata at Ava Gene's


[trip style = food + wine]

Last month we started a series called "That Travel Meal," a taste of the delicioso dishes I savor while trip styling and tasting around the globe. The plates that make it into this series are the cream of the crop, the ones I must recreateeither through the acquired recipe or hours of  trial and errorand share with you as the travel souvenir that keeps on giving. 

That Travel Meal dishes won't keep you in the kitchen {or driving all over town to source ingredients} for hours; they're pretty easy to recreate. For example, I'm OB-sessed with Parisienne croissants, but that's something I'll leave to Le Cordon Bleu alumni.  

The latest fare I'm adding to the TS menu is a burrata appetizer I ordered last month from Ava Gene's, one of my go-to restaurants in Portland. As a burrata lover, I've tested a lot of the melt-in-your-mouth mozza, but this rendition is the bestideal for a petite dinner paired with rosé, or as a dinner party starter.  

Ava Gene's Burrata {serves 2}
- 6" square of focaccia, sliced into 6 fingers
- 4 oz burrata 
- 3 tbsp olive oil
- 1 tsp jalapeno, minced
- 1 tsp shallot, minced
- 3 tbsp fresh corn 
- 2 tomatillos, sliced
- 7 gooseberries,  halved {or nectarine if gooseberries are hard to find}
- 2 tbsp chopped walnuts
- 6 mint leaves, slapped {to release flavor} and sliced
- salt and pepper to taste

Warm and crisp sliced focaccia in the oven at 200 F for 12 minutes. Mix 1 tbsp of olive oil with jalapeno, shallot, corn, tomatillos, gooseberries, walnuts and mint in a small bowl. Add salt and pepper to taste. Take burrata out of the fridge, place on your serving dish and top with contents from your mixing bowl. Pour remaining olive oil over the burrata and mint mixture. Remove focaccia from the oven, place on your plate and serve. 


Trip Styler Tip: Ava Gene's changes their burrata weekly depending on what's in season. Use this recipe as a guide, but feel free to take a cue from Portland's obsession with local bounty and add or subtract what's currently growing in your backyard.

That Travel Meal :: Goat Cheese-Prociutto-Pear-Arugula Pizza

[photos by @tripstyler]