There’s something pretty thrilling about cutting into a ball of burrata. Watching the buttery mixture of curd and fresh cream ooze out of the mozzarella casing is appropriately tantalizing foreplay for the pleasure that is eating this glorious cheese.

Burrata is heavenly no matter how you eat it: spread on crusty bread, scarfed down by the spoonful, or in this stupidly simple salad.

Just put the burrata on a platter, toss some arugula tossed with oil and balsamic vinegar, add some tomatoes and pepper, and boom, appetizer perfection.

RECIPE: Burrata Salad

It’s literally impossible to mess up. But you might want to consider buying some extra burrata, because it’s not going to last long.