Chef Ricky Casipe of chef duo Ricky+Olivia has created a showstopping Burrata & Stone Fruit Flambé recipe that pairs the creamy, buttery flavours of Ontario burrata, made by Quality Cheese Inc in Vaughan, Ontario with a swee indulgent fruit compote created after rum and schnapps are flambéed and then generously poured over the Burrata.
This is a beautiful dish that serves up the ultimate blend of fall flavours that will have you reaching for thirds and maybe even fourths. For the finishing touch, this wonderous, soft cheese is topped with fresh herbs and toasted nuts. Unforgettable and beautifully paired with any VQA Ontario oaked Chardonnay!
Step 1
Preheat a medium non-stick skillet or pan on medium-high heat.
Step 2
Once the pan is hot, remove from the heat and carefully add the rum and schnapps to the pan. Then, immediately and very carefully set the pan aflame with a BBQ lighter. Be sure to not be standing too close to the pan when igniting!
Step 3
Once the flames die down, return the pan to the heat and add the stone fruit to cook. Cook for 2-4 minutes to soften the fruit. Finish with maple syrup, butter and a pinch of salt.
Step 4
Pour the stone fruit compote over the burrata and garnish with herbs, and toasted seeds. Serve with crackers or warm bread.
Bon appétit!
Written By
Ricky + Olivia
Ricky gravitated towards athletics and sports instead of academics in school. Through athletics, he developed leadership skills that he now uses in the kitchen. “Being a good captain and teammate translates to being a good leader and chef, It’s like being part of a team again. But most importantly, I was always told girls love a guy that can cook, so that pretty much made my decision for me…” After 3 years at Hawthorne, Ricky joined his then Sous Chef Olivia Simpson in a partnership role at AFT Kitchen and Bar. Eventually they felt like they needed to create their own path, which is why they decided to create their own start-up: Ricky+Olivia.
Similar to most chefs, Olivia cooked at home quite often with her family. Her mom’s side of the family is Eastern European and food was always the main event at their gatherings. She developed a true appreciation of how to connect with people through food and different cultures. She has worked in many kitchens in Toronto, some including; Bar Buca, Oliver & Bonacini Catering, Saturday Dinette and Hawthorne Food and Drink. Olivia also travelled and lived in New York City, staging and working in some of New York’s finest; including Dirt Candy, Mission Chinese, and Blue Hill Stone Barns.
Ricky + Olivia
Ricky gravitated towards athletics and sports instead of academics in school. Through athletics, he developed leadership skills that he now uses in the kitchen. “Being a good captain and teammate translates to being a good leader and chef, It’s like being part of a team again. But most importantly, I was always told girls love a guy that can cook, so that pretty much made my decision for me…” After 3 years at Hawthorne, Ricky joined his then Sous Chef Olivia Simpson in a partnership role at AFT Kitchen and Bar. Eventually they felt like they needed to create their own path, which is why they decided to create their own start-up: Ricky+Olivia.
Similar to most chefs, Olivia cooked at home quite often with her family. Her mom’s side of the family is Eastern European and food was always the main event at their gatherings. She developed a true appreciation of how to connect with people through food and different cultures. She has worked in many kitchens in Toronto, some including; Bar Buca, Oliver & Bonacini Catering, Saturday Dinette and Hawthorne Food and Drink. Olivia also travelled and lived in New York City, staging and working in some of New York’s finest; including Dirt Candy, Mission Chinese, and Blue Hill Stone Barns.
Ricky + Olivia