Burrata With Heirloom Tomatoes Recipes

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TOMATOES AND BURRATA



Tomatoes and Burrata image

Provided by Ina Garten

Categories     appetizer

Time 30m

Yield 2 servings

Number Of Ingredients 12

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.

BURRATA WITH HEIRLOOM TOMATOES



Burrata with Heirloom Tomatoes image

This variation on a Caprese salad is a Di Bruno Bros. classic. Serve it with grilled bread, olives, and Prosecco for a light appetizer or a summery lunch. It's easily doubled or halved. This recipe is excerpted from Di Bruno Bros. House of Cheese. Read our review.

Provided by Tenaya Darlington

Categories     First course

Yield 4

Number Of Ingredients 8

1 lb. heirloom tomatoes cut into bite-size pieces (or about 2 cups halved cherry tomatoes)
8 basil leaves, sliced into ribbons
3/4 cup balsamic vinegar
3 Tbs. extra-virgin olive oil
2 garlic cloves, minced
Sea salt and freshly ground pepper
2 burrata, about 12 oz. each
1 loaf rustic Italian bread, cut in thick slices and grilled or toasted

Steps:

  • Toss the tomatoes with the basil and balsamic. While they sit, make a quick garlic oil-just heat the olive oil in a frying pan over medium-high heat for about a minute, then add the minced garlic. You don't want it to brown, so as soon as the garlic begins to sizzle, remove the pan from the burner.
  • Pour the hot garlic oil over the tomatoes and season with salt and pepper. Arrange the tomato mixture on four plates, and slice the burrata vertically in half. There's cream inside, so make sure you do this on a cutting board or plate. Arrange the halved burrata on top of the tomatoes. Serve with thick slices of grilled or toasted bread.

Nutrition Facts : ServingSize 4

TOMATOES AND BURRATA



Tomatoes and Burrata image

Provided by Ina Garten

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 12

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.

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  • In a medium bowl, stir together the tomatoes, basil and balsamic vinegar. Set aside as you make a garlic oil.
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