Warm cheese meets fresh herbs in a happy springtime marriage
Warm cheese. Fresh herbs. I scan menus for the combination and order it every time - in salads, with vegetables, over pasta, on grilled breads.
Burrata on grilled toast with kale pesto and cherry tomatoes set the mood at a recent ladies lunch. Wood-oven-fired pizza topped with fresh basil and buffalo mozzarella started our night out with the couples group. Recent springtime travels in Spain had us encountering all manner of Spanish cheese and fresh rosemary, thyme, oregano and parsley.
The cheese itself need not be warm to suffice - but it shouldn't be cold either. Nearly all cheese has maximum flavor and aroma at room temperature. Same for the herbs too. Use them at room temperature, or warm them simply with the heat of the food they accompany.
The first recipe, inspired by a dish I enjoyed at Ariete in Coconut Grove,
