Burrata

The burrata was a gorgeous creamy cloud floating atop a rainbow of vegetables that were too bright and crisp to have been bathed for too long in anything, olive oil or otherwise. ❋ Unknown (2006)

For instance, patrons can look for a cheese the staff will make in house by stuffing mozzarella with ricotta and cream (it's called burrata). ❋ Unknown (2010)

Chop one-quarter of a "burrata" ball and stir it in briskly until the cheese melts and gets stringy.

Another spectacular dish is the "burrata" cheese, served with prosciutto and tomatoes. ❋ Unknown (2009)

Tomato risotto with "burrata": Make a plain risotto and when it's done, stir in peeled, seeded, chopped tomatoes off the heat.

Among the starters, the creamy burrata cheese $13 is handmade by Di Palo's in Little Italy. ❋ Unknown (2012)

So you won't find sea urchins or burrata or guanciale or lardo here. ❋ Rozanne Gold (2011)

Cauliflower Panna Cotta, Transmontanus Caviar or Foie Gras Crème Brulee, Orange & fig jam, toast points or Heirloom Tomato Salad, Red onion, burrata, olives, arugula, pine nuts ❋ Huffington Post (2010)

Cauliflower Panna Cotta, Transmontanus Caviar or Foie Gras Crème Brulee, Orange & fig jam, toast points or Heirloom Tomato Salad, Red onion, burrata, olives, arugula, pine nuts ❋ Huffington Post (2010)

You tick off a choice of antipasti from a paper-strip menu calamari salad, salami, burrata, marinated anchovies with a fennel, grapes and sun-dried lemons and nibble on focaccia dipped in Tuscan olive oil, while in the open-plan kitchen, chef Robbie Pepin dishes up homemade gnocchi with artichokes, cuttlefish and olives, asparagus risotto and veal sirloin, grilled lamb or roasted sea bass. ❋ Lanie Goodman (2011)

At the Spotted Pig, warm chopped liver toast is a favorite; at the John Dory, it's anchovy and parsley; and at the Breslin, a seasonal combo of slow-cooked squash with burrata was a recent highlight. ❋ Kitty Greenwald (2011)

It's hard to imagine a better antipasti than the lobster with burrata and eggplant, though it seems hard to go wrong with such great ingredients. ❋ Chris Kompanek (2011)