Grilled Foccacia & Burrata Cheese

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Once we hit forty, women only have about four taste buds left: one for vodka, one for wine, one for cheese, and one for chocolate.
Gina Barreca

I don’t have a lot of work to do for dinner since it is basically a 1 pot low country boil accompanied by a pan of cornbread so I felt that I could experiment a little with a new recipe for cornbread, substituting half of the corn meal with polenta and used a food processor as instructed.  The corn bread was a big hit, but not  a southern traditional recipe.  Is there such a thing as scone bread?  Follow the link below for the written recipe on Food 52…


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iPhotoA pan of focaccia sure can go far around here, we had two appetizer servings and now another with a great grilled salad.  I still have plenty for croutons to serve with a soup or salad and of course it can be wrapped and frozen for another night…I took a wide sliced portion, cut it in half and grilled the focaccia for a few minutes.  I’m going to serve the grilled focaccia with a ball of burrata cheese nestled in bowl of grilled tomatoes and asparagus that would be perfect for a light supper or lunch simply arugula, slices of prosciutto and drizzle with EVOO and to take it a step further crisp the prosciutto.  I might even add a touch of that wonderful red or white Rosso vinegar over the cheese.

Cornbread: https://food52.com/recipes/28440-vera-obias-cheddar-black-pepper-cornbread

Ideas for Burrata:  http://www.huffingtonpost.com/2014/08/20/burrata-recipes-mozzarella_n_3505490.html