Tomato Burrata Bites 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.

TOMATO BURRATA BITES



Tomato Burrata Bites image

No-cook finger food at its finest! Sweet Campari tomatoes are stuffed with rich, creamy burrata and finished with fresh basil.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 25m

Yield Makes 16

Number Of Ingredients 5

16 Campari tomatoes
Flaky sea salt and freshly ground pepper
1 ball (8 ounces) burrata cheese
Extra-virgin olive oil, for drizzling
Small fresh basil leaves, for serving

Steps:

  • Trim the base of each tomato so they sit flat. Using a serrated knife, slice off top 1/4 inch of each tomato. Scoop out seeds and pulp, then place hollowed-out shells upside-down on a paper-towel-lined plate or baking sheet to drain, about 5 minutes.
  • Turn tomatoes upright, and season with salt. Open burrata and pour creamy interior into a bowl. Chop firm exterior into 1/2-inch pieces, then stuff one piece in the bottom of each tomato. Divide creamy center among tomatoes (about 1 teaspoon each). Drizzle tomatoes with oil, sprinkle with salt and pepper, and garnish with basil. Serve immediately.

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.

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

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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