Burrata:
6 balls Real California Burrata cheese, drained
1 pound all-purpose flour
1/2 cup salt
1/4 cup pepper
12 cups Cap’n Crunch cereal, crushed fine
12 ounces breadcrumbs
6 cups egg wash
Berries:
3 cups quartered strawberries
1 1/2 cups blueberries
1/4 cup raspberries
1 1/4 cups balsamic glaze
Freshly ground pepper
Garnishes:
1 cup balsamic glaze
1/4 cup extra virgin olive oil
1 tablespoon Tellicherry peppercorns
6 tablespoons microgreens
1 cup orange blossom honey
Toasted brioche slices
To make the Burrata: Freeze burrata balls until firm for handling.
In a large mixing bowl, combine flour, salt, and pepper. In another large bowl, combine cereal and breadcrumbs. Place egg wash in a third bowl. Using standard breading procedure, coat burrata balls in flour mixture, egg wash, and cereal mixture. Repeat egg wash and cereal mixture twice. Place coated burrata balls on a small sheet pan, lightly cover, and refreeze.
To make the Berries: Combine strawberries, blueberries, raspberries, balsamic glaze, and pepper and set aside to macerate. [Amount of glaze can be adjusted based on preference.]
To garnish and serve: Deep fry 1 burrata ball until browned. Drain and arrange in a serving bowl. Arrange 1 cup of berries around cheese and drizzle with balsamic glaze and oil. Add a few peppercorns, microgreens, and a drizzle of honey. Serve with toasted brioche.
Chef Note: Burrata balls can be prepped from the refrigerator vs. freezing if they maintain firmness when coated.
Recipe courtesy of Chef Matt Burton for the California Milk Advisory Board
![Burrata Cereal And Milk[ ]](https://realcaliforniamilkfoodservice.com/wp-content/uploads/burrata-cereal-and-milk1.png)