I love stretched curd cheeses of every kind – including delicate, creamy burrata, the southern Italian cheese that’s a thin pouch of mozzarella filled with a rich blend of cream and fine strands of stringy fresh curd tied off with a knot. It makes a lovely presentation and, with a touch of tapenade to add a salty counterpoint to the creamy curd, it’s a deliciously simple start to any meal. Truffle Hill Cabernet Rosé, with its dry fruitiness and hint of smoke, pairs beautifully with this pretty dish.
Serves 2 as a starter
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