Burrata With Tomatoes Balsamic Pearls And Basil Dust Recipe By Tasty

TOMATOES AND BURRATA

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

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.

BURRATA WITH TOMATOES, BALSAMIC PEARLS, AND BASIL DUST RECIPE BY TASTY

Steps:

• Preheat the oven to 160º C.
• Place half the tomatoes on a baking tray and drizzle with olive oil, add the chopped thyme, season with salt and pepper and place in the oven to roast for approximately 15 minutes.
• Place the balsamic vinegar and olive oil in a bowl and whisk. Cut the rest of the tomatoes in halves and allow to soak in the vinegar-and-oil mixture for 20 minutes.
• Rinse about 50 g of the basil leaves and cut off the stems where they are joined. Separate the leaves. Dry with a paper towel and place on a plate, then microwave at medium-high heat for 30 seconds or until leaves begin to darken.
• Remove the tomatoes from the oven and let them cool. Also remove the tomatoes from the olive oil and balsamic vinegar. Cut the remaining tomatoes into thin circles.
• To plate: Arrange the burrata on a plate (either kept whole or sliced halfway if preferred). Place the different tomatoes around the burrata on the plate and sprinkle the balsamic vinegar pearls around the plate.
• Using a sieve, shave the dried basil onto the plate to your liking.
• Garnish with the remaining fresh basil and serve.

TOMATOES AND BURRATA

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.

BRUSCHETTA RECIPE BY TASTY

Steps:

• In a medium sized mixing bowl combine the tomatoes, garlic, basil, olive oil, balsamic, salt, and pepper, and stir until evenly incorporated.
• Serve on toasted baguette.
• Enjoy!