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Tomatoes and Burrata

Tomatoes and Burrata

I haven’t felt like cooking lately due to the hot weather here in Oregon so when I stumbled upon this recipe for tomatoes and burrata from Ina Garten recently, I thought it would make a tasty light dish to serve for dinner. The creamy burrata cheese paired nicely with the fresh tomatoes, basil, olive oil, balsamic glaze, and a bunch of freshly cracked pepper on top. I served the tomatoes and burrata with some garlic-rubbed toasts for a delicious and light meal that my whole family enjoyed.

Tomatoes and Burrata

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 some good olive oil and then some balsamic glaze. Season with lots of freshly cracked black pepper and sea salt, to taste. Top with chopped basil right before serving.

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 the toasts with the cut side of the garlic as soon as they are cool enough to handle.

Serve the tomatoes and burrata with the garlic toasts at room temperature. Enjoy.

Tomatoes and Burrata

Tomatoes and Burrata

Tomatoes and Burrata

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4
Author: Adapted by Pam - For the Love of Cooking / Original by Ina Garten

Ingredients

Tomatoes & Burrata:

  • 1 ball Burrata cheese, halved
  • 1 ½ 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

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 some good olive oil and then some balsamic glaze.
  • Season with lots of freshly cracked black pepper and sea salt, to taste. Top with chopped basil right before serving. 

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 the toasts with the cut side of the garlic as soon as they are cool enough to handle.
  • Serve the tomatoes and burrata with the garlic toasts at room temperature. Enjoy. 
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7 Comments

  1. I’ve never had burrata, but this looks like a great meal!

  2. It looks super FRESH and amazingly delicious with this simple combo of flavours.

  3. I have never heard of Burrata, a new one on me. Interesting recipe though. Enjoy your day, Diane

  4. Truly a classic salad/appetizer.

    best… mae at maefood.blogspot.com