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Grilled Burrata – Meyer Lemon Flatbread

by on May 8, 2015
 

Who would have thought I had so many Meyer lemons in my possession and was this quiet. 

Remember when? 

Remember when I talked non-stop about Meyer lemons for weeks and months, totally smitten. Well, there, goes to show.

From New York and Wholefoods I brought back a dozen lemons. For the last month, they’ve turned orange in the crisper drawer as I’ve twiddled my thumbs and wondered what exactly to do with them.

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Till, in my daily or is it weekly email from Bon Apetit which I always have a quick look at, was this recipe for Grilled Naan with Burrata. 

Bon Apetit’s recipe for Grilled Naan with Burrata and Roasted Potato and Lemon

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You know Burrata? That cheese of the gods, where a thick skin of mozzarella carries like golden pennies a sack full of cream and curds. Found in a nice French shop, L’Epicerie on Idowu Martins, in Lagos. I mean, Burrata is not even stocked in every and any store in the world but only in special places, like stores near me. 

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I treat it with reverence, careful to have hands over bowl for I want to preserve every drop of cream and water as I gently open it up. I’m careful, prayerful, nervous too. It looks pure too – white and bright, and soft. Perfect for strewing across grilled bread, at once smoky and doughy.

This is more ‘concept’ than recipe – use any flat bread you have to hand.

The key here is prepping.

I start with pan-grilling slices of Meyer.

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And then chili peppers, saying to myself what nice food gradients you have there.

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In the meantime, my flatbread of bread dough is baked and then warmed in a grill pan till sooty lines form and edges smoke.

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While the oven warms, I gingerly place smoky, slightly bitter, very floral lemony bits on the base of the bread.

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Chopped up chilies and fresh thyme leaves follow suit.

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The crowning glory? Strings of Burrata.

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Finished off by baking at 220 degrees C till the cheese was melted a bit.

I could have grilled it too but my cooker isn’t yet connected simply because I’ve forgotten to ask the Electrician to do it every time he comes.

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Anyhoo, the finished ‘grilled bread’ was pulled out hot and cut into pieces with my trusted blue scissors. And yes, I have found my pizza cutter :|.

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The finish of scent leaf oil was the perfect touch.

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I really enjoyed this, even though I don’t recall Meyers being this bitter.

My friend shied away from the lemons, pulling them off. I liked the hint of heat from the chilies and the creaminess of the cheese, everything laced with smoky flavour.

Much enjoyed. Thank you Bon Apetit.

Have you tried Burrata before?


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