Roasted Tomato Burrata Crostini 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.

ROASTED TOMATO BURRATA CROSTINI

ROASTED TOMATO BURRATA CROSTINI image

Categories Bread Cheese Tomato Appetizer

Yield 6

Number Of Ingredients 8

Ingredients

Baguette, 12 half inch slices
Olive oil
Salt
Pepper
2 Garlic cloves
Pesto (see recipe below or use store bought)
Burrata
12 Grape tomatoes

Steps:

ROASTED TOMATOES Preheat the oven to 350 degrees. Cut each grape tomato in half and place onto a baking sheet cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Bake for about 20 to 30 minutes. Remove and let cool. CROSTINI To make the Crostini, slice the baguette into 12 slices that are about ½ inch thick. Brush each side with olive oil. Place onto a cookie sheet and bake for about 10 minutes at 350 degrees. Check to make sure they do not get too dark. Should be golden brown on both sides. Flip at 5 minutes to ensure even cooking. Remove from the oven and rub the raw garlic clove on the top of each Crostini. Assembly To assemble cut about a tablespoon of the burrata and spread onto each Crostini. Next spoon about 1 to 2 teaspoons of pesto on top of the burrata. Add 2 of the tomato halves on top of the pesto. Sprinkle with a touch of salt. Serve immediately and enjoy!! BASIL PESTO SAUCE 2 C. Fresh basil leaves, packed tightly ½ C. Parmesan cheese, freshly grated 1/3 C. Pine nuts, toasted ½ C. Olive oil 3 Garlic cloves, smashed Salt and pepper to taste Use a food processor to make this sauce. Simply add the basil leaves, parmesan cheese, pine nuts and garlic cloves. Pulse for 10 seconds and then slowly pour the olive oil into the mixture while food processor is on. Continue to pulse until the mixture is smooth. Taste and then season with salt and pepper. Place into an airtight container immediately so the bright green color remains. Refrigerate until ready to use.

ROASTED GRAPE AND BURRATA CROSTINI

Roasted Grape and Burrata Crostini image

Burrata cheese, a buttery-tasting blend of mozzarella and cream, is available at Italian markets, cheese shops, and some supermarkets.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 35m

Number Of Ingredients 7

Ingredients

1 bunch each red and green grapes (about 2 1/2 pounds total), snipped off into clumps on the vine
4 sprigs rosemary
2 tablespoons extra-virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon sugar
Burrata
Crostini, for serving

Steps:

Preheat oven to 400 degrees. Place grapes and rosemary on a rimmed baking sheet and drizzle with oil; sprinkle with salt and sugar. Roast until grapes are sizzling along the bottom and a few but not all have burst, 20 to 25 minutes. Smear cheese on crostini, and top with grapes.

ROASTED TOMATOES AND BURRATA CAPRESE SALAD

Roasted Tomatoes and Burrata Caprese Salad image

Savor the classic Caprese flavors of mozzarella and balsamic from Heidi Larsen of Foodie Crush and enjoy this tasty salad all year round.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 25m

Yield 2

Number Of Ingredients 8

Ingredients

2 cups cherry tomatoes
4 cloves garlic
3 tablespoons extra virgin olive oil, divided
½ teaspoon kosher salt and pepper
8 ounces burrata cheese balls or small fresh mozzarella balls such as Ciliegine
2 teaspoons balsamic vinegar
¼ cup fresh basil leaves
Reynolds Wrap® Aluminum Foil

Steps:

Preheat oven or toaster oven to 400 degrees F. On a small sheet pan lined with Reynolds Wrap® Aluminum Foil, toss the tomatoes and garlic with 1 tablespoon of the olive oil.
Add salt and pepper and toss to coat. Roast in oven for 15 minutes.
Transfer the warm tomatoes to a serving platter.
Drain the water from the burrata cheese or mozzarella balls. Add cheese to the warm tomatoes.
Drizzle with the olive oil and balsamic vinegar then season with the kosher salt and freshly ground pepper. Toss gently to coat if desired.
Gently tear the basil leaves into smaller pieces and scatter over the salad and serve.

Nutrition Facts : Calories 546.9 calories, Carbohydrate 9.8 g, Cholesterol 80 mg, Fat 44.8 g, Fiber 1.8 g, Protein 17.8 g, SaturatedFat 18.9 g, Sodium 775.9 mg, Sugar 0.8 g

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