Heirloom Tomatoes with Burrata Recipe
Tomatoes are at their very best in the summer months. Right off the vine, they are plump, juicy, and filled with sweet-tart flavor making this the ideal time to whip up my fantastic Heirloom Tomatoes with Burrata for an appetizer to share with someone you love.
This dish is fantastic with a summer cocktail or served on a smaller scale as a first course for a delicious meal. The bright acidic nature of tomatoes primes the palate for more great tastes to follow.
When produce is at its peak, it doesn’t require much to coax out the very best flavor it has to offer, making this recipe a breeze to prepare.
To see me making this dish while on a retreat to Sante Fe, Click here!
To begin, cut the tomatoes in half, and add olive oil, garlic, basil, salt, and a tiny bit of sugar to balance the acidity. Mix all of their ingredients with your hands before placing them in the oven to roast for 15 minutes or so.
This dish is best with partially roasted tomatoes, just enough heat to bring the flavors together and concentrate them a bit, but not enough to rob them of their vibrant colors.
Place the warm tomatoes in a serving dish, and top them with 1-2 Burrata or fresh Mozzarella rounds. Use a fork to pull the cheese open. Next, sprinkle with Fleur de sel and give it a drizzle with a nice aged balsamic or balsamic reduction and you are ready to roll with some crusty bread.
Absolutely mouth-watering.
I know you’re going to love this one so don’t let the summer come to a close before you put this one on the table, you’ll be glad you did
Heirloom Tomatoes with Burrata
2 cups heirloom cherry tomatoes sliced in half
2 cloves garlic, pressed
2 tablespoons olive oil
¼ cup fresh basil cut into a chiffonade
½ teaspoon sugar
A healthy pinch of salt
2 Burrata rounds
Pinch Fleur de sel
1 tablespoon aged balsamic or balsamic reduction
Preheat the oven to 400 degrees. Place sliced tomatoes on a parchment-lined baking sheet with garlic, olive oil, basil, sugar, and a pinch of salt. Mix well with your hands. Place the baking sheet into the oven and roast for 15-20 minutes. Don’t roast too long or you will lose the vibrant color. Pour warm tomatoes into a serving dish. Top with Burrata rounds and using 2 forks pull the burrata open. Dust with Fleur de sel and drizzle with aged balsamic. Serve with crusty bread.
Basic Balsamic Reduction
1 cup good quality balsamic vinegar
Place vinegar in a saucepan and simmer over medium heat until the mixture is reduced to a glaze and about ¼ cup remains. Let cool completely before storing in the refrigerator.
Let’s Cook!!!
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