When Craig Harding opened Campagnolo, his modern trattoria on Dundas West, the city’s fascination with creamy burrata had just begun. Three years on, foodies and chefs are still buzzing about his deceptively simple take on the luxury cheese. The key is freshness: Harding sources the springy pouches from third-generation Italian cheesemakers in Vaughan and serves them right away, before their suppleness is lost. He slathers the cheese on thick hunks of toasted sourdough and salts the cream-soaked centres twice—with kosher salt for taste, then flaky fleur-de-sel for crunch. Bunches of barely roasted grapes offer a sweet, tart contrast, and a splash of fruity olive oil makes the dish sing. $14.
Campagnolo, 832 Dundas St. W., 416-364-4785, campagnolotoronto.com