Burrata Cheese With Tomato Salsa And Olive Salsa Recipes

TOMATOES AND BURRATA

Tomatoes and Burrata image

Provided by Ina Garten

Time 30m

Yield 2 servings

Number Of Ingredients 12

Ingredients

1 (8- to 10-ounce) ball of fresh burrata cheese
1 pint mixed heirloom cherry tomatoes or 8 to 10 (2-inch diameter) heirloom tomatoes
Good olive oil
Aged balsamic vinegar
Kosher salt and freshly ground black pepper
10 fresh basil leaves, julienned
Fleur de sel or sea salt
6 Garlic Toasts, recipe follows
1 baguette
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 garlic clove, halved lengthwise

Steps:

Cut the ball of cheese in half crosswise and place the halves, cut side down, on 2 salad plates. Cut each tomato in half through the stem end and distribute them around the burrata. Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar and sprinkle with kosher salt and pepper. Scatter the basil on the salads, sprinkle with fleur de sel, and serve with Garlic Toasts.
Preheat the oven to 400 degrees F.
Slice the baguette diagonally into 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 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 15 to 20 minutes, until they are browned and crisp. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Serve at room temperature.

TOMATOES AND BURRATA

Tomatoes and Burrata image

Provided by Ina Garten

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 (8- to 10-ounce) balls of fresh burrata cheese
16 to 20 (2-inch diameter) heirloom tomatoes
Good olive oil
Aged balsamic vinegar
Kosher salt and freshly ground black pepper
20 fresh basil leaves, julienned
Fleur de sel or sea salt
Garlic Toasts (recipe follows)
1 baguette
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 garlic clove, halved lengthwise

Steps:

Cut each ball of cheese in half crosswise and place the halves, cut side down, on 4 salad plates. Cut each tomato in half through the stem end and distribute them around the burrata. Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar and sprinkle with kosher salt and pepper. Scatter the basil on the salads, sprinkle with fleur de sel, and serve with Garlic Toasts.
Preheat the oven to 400 degrees F.
Slice the baguette diagonally into 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 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 15 to 20 minutes, until they are browned and crisp. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Serve at room temperature.

BURRATA CHEESE WITH TOMATO SALSA AND OLIVE SALSA

Burrata Cheese with Tomato Salsa and Olive Salsa image

What makes this beautiful appetizer even more attractive? Both of the salsas and the toasted baguette slices can be prepared one day ahead.

Provided by Tori Ritchie

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

1 baguette, cut on diagonal into 1/3-inch-thick slices
2/3 cup (about) extra-virgin olive oil
3 large plum tomatoes, quartered lengthwise
1/2 teaspoon coarse kosher salt plus additional for seasoning
2 unpeeled garlic cloves
1 5-inch-long fresh rosemary sprig plus additional sprigs for garnish
1/3 cup Kalamata olives, pitted
1/3 cup pimiento-stuffed green olives
2 tablespoons chopped fresh basil plus sprigs for garnish
2 8-ounce balls fresh burrata cheese* or fresh mozzarella cheese

Steps:

Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper. Arrange baguette slices on prepared baking sheet and brush both sides of bread with some oil. Bake until light golden and almost crisp, about 15 minutes. Transfer toasts to platter and cool. Reserve baking sheet with parchment. Maintain oven temperature.
Toss tomatoes, 1 tablespoon oil, and 1/2 teaspoon coarse salt in medium bowl. Spread tomatoes on parchment-lined baking sheet, spacing apart. Place garlic cloves and rosemary sprig atop tomatoes. Roast until tomatoes and garlic are soft, 35 to 40 minutes. Cool slightly; peel garlic, then finely chop tomatoes, garlic, and rosemary leaves. Transfer mixture to small bowl; stir in 1 tablespoon oil. Season tomato salsa with coarse salt and pepper.
Using on/off turns, coarsely chop all olives with chopped basil in processor. Transfer to another small bowl; add 2 tablespoons oil and season olive salsa to taste with pepper. DO AHEAD: Toasts, tomato salsa, and olive salsa can be made 1 day ahead. Store toasts in resealable plastic bag at room temperature. Cover and chill tomato salsa and olive salsa separately. Bring to room temperature before serving.
Place burrata cheese balls in center of large platter. Cut large X in top of each, revealing creamy center. Spoon tomato salsa into center of 1 burrata cheese ball and olive salsa into center of second. Drizzle with additional oil. Garnish with basil and rosemary sprigs. Serve with toasts.
* A soft, fresh Italian cheese made from mozzarella and cream; available at some supermarkets and at specialty foods stores and Italian markets.

STACKED TOMATO AND BURRATA SALAD

Stacked Tomato and Burrata Salad image

Comparing mozzarella and burrata is a little unfair, as burrata is significantly richer and creamier. It's not like comparing apples and oranges; it's more like apples and supermodels. In fact, burrata means 'buttered,' which is really all you need to know.

Provided by Chef John

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 15m

Yield 1

Number Of Ingredients 5

Ingredients

1 vine-ripened tomato, cored and cut into 1/2-inch slices
flaked sea salt and freshly ground black pepper to taste
¼ cup burrata cheese, or more to taste
1 tablespoon torn fresh basil leaves, or to taste
1 tablespoon extra-virgin olive oil

Steps:

Place bottom tomato slice onto a plate and season with sea salt and black pepper. Spread burrata cheese over tomato slice and top with torn basil leaves. Drizzle with olive oil. Top with next tomato slice. Repeat cheese-tomato layering process with remaining slices, finishing with top tomato slice.

Nutrition Facts : Calories 329.3 calories, Carbohydrate 5.9 g, Cholesterol 45.1 mg, Fat 27.4 g, Fiber 1.8 g, Protein 10.4 g, SaturatedFat 11 g, Sodium 485.5 mg, Sugar 3.9 g

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