Tomatoes and Burrata
I haven’t felt like cooking lately due to the hot weather here in Oregon, so when I stumbled upon an easy recipe for tomatoes and burrata from Ina Garten, I thought it would make a tasty light dish to serve with a smorgasbord dinner. I loved the combination of creamy cheese with the fresh tomatoes and a lot of balsamic vinegar. I served the tomatoes and burrata with garlic-rubbed toasts for a delicious and light meal that my whole family enjoyed.
Tomatoes and Burrata
Tomatoes & Burrata:
- 1 ball Burrata cheese, halved
- 1½ cups Heirloom cherry tomatoes, halved or quartered depending on size
- Good olive oil, to taste
- Balsamic glaze, to taste
- Sea salt and freshly cracked pepper, to taste
- Fresh basil, chiffonade (chop and add right before serving)
Garlic Toasts:
- 1 baguette, sliced thinly on a diagonal
- Olive oil, to taste
- Sea salt and freshly cracked pepper, to taste
- 1Â clove of garlic, halved lengthwise
How to Make Tomatoes and Burrata
Cut the ball of burrata cheese in half crosswise and place the halves, cut-side down, in a serving dish.
Add the tomatoes around the cheese, then drizzle with good olive oil and balsamic glaze. Season with lots of freshly cracked black pepper and sea salt, to taste.
Preheat the oven to 400 degrees.
Slice the baguette diagonally into thin slices.
Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper.
Bake the toasts for 10 minutes, or until they are browned and crisp.
Remove from the oven and rub one side of each piece of toast with the cut side of the garlic as soon as they are cool enough to handle.
To serve, top the tomatoes and burrata with fresh basil and serve with the garlic toasts at room temperature. Enjoy.
Equipment
Ingredients
Tomatoes & Burrata:
- 1 ball Burrata cheese, halved
- 1½ cups Heirloom cherry tomatoes, halved or quartered depending on size
- Good olive oil, to taste
- Balsamic glaze, to taste
- Sea salt and freshly cracked pepper, to taste
- Fresh basil, chiffonade (chop and add right before serving)
Garlic Toasts:
- 1 Baguette, sliced thinly on a diagonal
- Olive oil, to taste
- Sea salt and freshly cracked pepper, to taste
- 1 clove of garlic, halved lengthwise
Instructions
Tomatoes & Burrata:
- Cut the ball of burrata cheese in half crosswise and place the halves, cut-side down, in a serving dish.Add the tomatoes around the cheese, then drizzle with good olive oil and balsamic glaze. Season with lots of freshly cracked black pepper and sea salt, to taste.
- Season with lots of freshly cracked black pepper and sea salt, to taste.
Garlic Toasts:
- Preheat the oven to 400 degrees.
- Slice the baguette diagonally into thin slices.
- Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper.
- Bake the toasts for 10 minutes, or until they are browned and crisp.
- Remove from the oven and rub one side of each piece of toast with the cut side of the garlic as soon as they are cool enough to handle.
To Serve:
- To serve, top the tomatoes and burrata with fresh basil and serve with the garlic toasts at room temperature. Enjoy.
I’ve never had burrata, but this looks like a great meal!
It looks super FRESH and amazingly delicious with this simple combo of flavours.
This is all I need for dinner these days. Simple and delicious!!
Wonderful combination. So refreshing.
I have never heard of Burrata, a new one on me. Interesting recipe though. Enjoy your day, Diane
Truly a classic salad/appetizer.
best… mae at maefood.blogspot.com
i would hoard this entire platter for myself!!