Burrata cheese from southern Italy consists of a thin outer shell of tender fresh mozzarella cheese, and when cut into, a filling of soft creamy cheese curds and heavy cream spills out. Chefs often add burrata to a wood-fired pizza or place it on top of a tomato salad, but the simplest approach may be the best of all.

Burrata’s fresh, milky taste and decadent texture don't require many extras at all. A drizzle of extra-virgin olive oil, a sprinkle of flaky sea salt, and some crusty bread are all you need to enjoy this cheese at its best; the only complicated part is procuring fresh burrata and eating it as soon as possible.

Burrata should be served at room temperature, so if it’s been refrigerated, take it out about a half hour before serving to let it warm up. Since this cheese goes bad quickly, if you end up with more burrata than you can eat all by itself, try using it on homemade pizza, or sub it for fresh mozzarella in a Caprese salad.