Burrata’s delicate flavor and dual textures make it the main event of any dish. Saxelby Cheesemongers and Murray’s offer delicious American versions that can compete with those in Italy. Here, we’ve added a bit of acid and heat in supporting roles.

Yield: 2 servings

Slice avocado in half and remove seed. Scoop meat from shell and add to bowl of  food processor. Add lemon juice. Puree until mixture is very smooth. Cover and refrigerate until serving.

Chill two serving plates.

Preheat oven to 350˚F. Brush both sides of baguette with olive oil and season with kosher salt and black pepper. Place slices in an even layer on a baking sheet lined with parchment. Bake until both sides are light golden brown, flipping them over after about 15 minutes.

Neatly and evenly divide avocado puree between 2 chilled serving plates and place one piece of Burrata on top. Evenly divide orange segments between both plates. Sprinkle chili and a few flakes of sea salt and pepper over Burrata, and serve with crostini.