Today I have another special guest joining the blogoversary celebrations, my sweet friend Patty of Patty’s Food. I’ve always loved everything Patty shares on her blog. But the thing that keeps me going back is her down to earth approach. Every visit leaves me inspired to cook or bake along, and badly wishing I could do an internship for her. I am so happy to have Patty joining my third blogoversary celebrations. Take it away Patty.
When I think of the 3rd blogoversary of Spice Foodie, I think about Nancy-the creative force behind one of my favorite blogs. I think about the beautiful colors, staging and lighting in her photography as well as the ease of her writing style which always feels so natural on these pages. I also feel hungry because her recipes and pictures have a tendency to do that to me. When Nancy asked me to help her celebrate by creating a guest post I thought, of course that would be fun and I would be honored to contribute to the birthday festivities! I also looked back a few years to the time when I first met Nancy of Spicie Foodie. I don’t know if she remembers that but I received my very first blogging award here and I remember thinking, Wow, that’s such an honor, now what do I do with it? Well, I finally figured out what to do with it- pass it on and make other deserving bloggers feel good about the work they’re doing, just like Nancy does continues to do with her monthly YBR feature. I see a theme here, kindness, friendship, always the most delicious food and I will venture to say spiced to perfection at every meal!
I’ve thought many times that I hope to meet Nancy in person and that wouldn’t it be wonderful to share a meal together someday. I’ve been inspired many times by Spice Foodie and once again I found inspiration to create an appetizer that I could share with friends in my home. I created a simple dish that starts with Burrata- a fresh Italian cheese made with mozzarella and cream, which is quickly appearing on menus everywhere around here in Northern California where I live. I’ve served it up with a few farmers market finds, heirloom tomatoes and raspberries, as well as a handful of fresh herbs from my garden. I whisked homemade raspberry vinegar into a fruity extra virgin olive oil and generously spooned this colorful mixture over the Burrata with the herbed heirloom tomato raspberry salad- it was the perfect finishing touch. Next time I promise to provide crackers or baguette slices for the Burrata- along with a glass of wine!
A bottle of homemade raspberry mint vinegar is my virtual hostess gift for your blogoversary Nancy, I hope you enjoy the recipe and when you visit California- to meet all your friends, of course- I will happily give you your own real bottle of homemade vinegar.
Burrata with Heirloom Tomato Raspberry Basil and Mint Salad
Ingredients and Directions
Burrata cheese, large enough to share
1 large or 2 small heirloom tomatoes, cut in small chunks
1 cup raspberries
¼ cup small torn pieces basil and mint
Basil and Mint sprigs
For The Dressing
3 tablespoons fruity extra virgin olive oil
2 tablespoons raspberry mint vinegar (recipe to follow)
Sea salt and freshly ground pepper to taste
Place the tomatoes, raspberries and torn pieces of herbs in a medium bowl, gently tossing to mix. Make the dressing by placing the olive oil in a small bowl and whisking in the raspberry vinegar, season with salt and pepper. Place the Burrata cheese on a plate and cut in half. Spoon the tomato salad around the Burrata cheese and drizzle with the dressing before serving. Season with additional salt and pepper, if desired. Serve slices of Burrata with salad on crackers or slices of baguette.
Raspberry Mint Vinegar
Ingredients and Directions
2 cups white balsamic vinegar, I used Trader Joe’s brand
1&1/2 cups raspberries, crushed
¼ cup fresh mint leaves, rinsed, dried and torn in small pieces
In a medium saucepan over low heat, warm the vinegar until hot but not simmering, do not boil. Remove the vinegar from the heat. Place the raspberries and mint in a large bowl, pour in the warm vinegar and stir to combine. Set aside to cool. When cool place the vinegar mixture in a container that seals with a lid. Refrigerate for at least 2 weeks, can go longer- up to 4 weeks for a stronger flavor. I found 2 weeks to be strong enough.
Gently give the container a shake every few days to blend the flavors. Strain the vinegar through a fine mesh sieve and then through a coffee filter. Pour the vinegar into a glass bottle or small jars and cover tightly, store vinegar at room temperature for up to 2 months.
Makes 2 cups, enough for yourself and a friend.
Thank you so much Patty for your constant friendship and support, it has been an honor having you here. When I make it to California we’ll have that meal and I’ll gladly take you up on the vinegar gift;)
Recipe and photography by Patty Price and PattysFood.com