1 small container of fresh Ricotta 1 pint Heavy Whipping Cream Salt and freshly cracked Pepper
In a small bowl, combine the container of fresh ricotta, and 1/2 cup of heavy whipping cream. Add more cream until you get a thick yet creamy consistency. Season with salt and fresh cracked pepper.
1 cup Olive Oil 1 large fresh Mozzarella Ball
Drizzle a little olive oil in a large microwavable bowl. Add the fresh mozzarella. Put the mozzarella in the microwave in increments of 30 seconds. After each thirty seconds, remove water. When the mozzarella is completely soft (important not to over cook, otherwise it will be tough), start to shape the mozzarella up the sides of the bowl, creating a bowl with the mozzarella. When the mozzarella is high up on the sides of the bowl, without any holes or cracks, spoon the cream mixture into the mozzarella bowl, but leave enough room to fold over the mozzarella, to enclose the cream mixture and twist the top. Once you have done that, refrigerate the burrata so that it will set.
Bring a pot of water to boil. Add ice to a bowl, and add water to it. Blanch the mint leaves in the water for 30 seconds, and quickly remove to the ice water. Drain mint leaves and dry. Add the mint leaves and garlic to a blender, and on high, slowly drizzle the olive oil. When done, strain the mint oil through a cheese cloth or fine mesh strainer.
1/4 cup roasted Walnuts 2 Tomatoes
Remove the burrata from the bowl, and put on a large plate. Drizzle with the mint oil, and top off with the roasted walnuts. Serve with tomatoes.