Tomatoes and Burrata

This is the perfect summer lunch or light dinner. It's refreshing and is a great way to use fresh tomatoes from the garden.

Tomatoes and Burrata

 

Serves 4

 

2 (8-10oz) balls of fresh burrata cheese*

30-40 cherry tomatoes, quartered

20 fresh basil leaves, julienned 

Olive oil

Balsamic vinegar 

Kosher salt and freshly ground pepper 

Garlic toasts

 

Cut each ball of cheese in half and place halves cut side down on 4 salad plates.  Place tomatoes all around cheese. Top with basil. Drizzle burrata and tomatoes with olive oil and balsamic vinegar and sprinkle with salt and pepper.  Serve with garlic toasts. 

 

 

Garlic Toasts

 

1 baguette

¼ C olive oil 

Kosher salt and freshly ground black pepper 

1 garlic clove, halved lengthwise 

 

Heat oven to 400°.  Slice baguette diagonally into ¼-inch thick slices. Depending on size of the baguette, you should get 20-25 slices. 

 

Lay 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. 

 

You can prepare these a day or two in advance.  Cool, then wrap well or store in plastic bags at room temperature. 

 

 

 

 

*We used Bel Gioioso brand 8oz that comes in 4 small balls. Cut each ball in half and one ball (both halves) was perfect for each serving. 

 

 

 

Altered slightly From Ina Garten’s “Make it Ahead”