I am excited to share this recipe with you. About a year ago, my cousin and fellow foodie, Cassie, went to Pizzeria Mozza to check out Nancy Silverton’s newest restaurant. The restaurant is in Los Angeles and is a collaboration between Nancy and Mario Batali. I’ll tell you more about the restaurant another day. I have been back several times since and each time my friends and I take a bite of the the Winter Caprese Salad, we ooh and ah.

Burrata cheese means “buttered” in Italian. It is made of mozzarella and cheese…no wonder everyone loves it.

The salad is a flavor packed mixture of burrata cheese topped with a layer of pesto, topped with slow roasted cherry tomatoes. I used olive oil from Podere Pornanino, a family run extra virgin olive estate in Chianti. This summer I visited the estate and we had a private tour with the owner and his son. If you are ever there go visit.

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When I tasted these goat cheese biscuits I knew I had to find the recipe to share them with you. Recently on a visit to Chicago, I visited Table Fifty-Two, a new restaurant opened by Art Smith, Oprah’s chef. You know the power of the O when you try to make a reservation and they tell you they book 60 to 90 days out. I, only 30 days out, settled for lunch.

The day we were to go was a wet, snowy day and so when they opened the doors at 11:30 everyone piled in at once. It was much smaller than I expected. No wonder it is so hard to get into!

It is in an old carriage house and very small, seating only 36. The décor is very warm and inviting. They serve local, organic ingredients.

While we were reviewing the menu, the waiter brought out these biscuits served in the cast iron skillet straight out of the oven. They melted in my mouth. What would be next?

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