Tomatoes And Burrata Recipes
STACKED TOMATO AND BURRATA SALAD
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
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
GRILLED TOMATOES AND BURRATA
Steps:
- Prepare a grill for medium-high heat. It's best to use a grill basket, but if you don't have one, oil the grill grates.
- Cut the tomatoes in half crosswise and brush with 4 tablespoons of the olive oil. Place the tomatoes cut-side down on the grill (or grill basket) and cook until the tomatoes are softened and charred, about 4 minutes. Flip once and continue to cook for 1 to 2 minutes more. The tomatoes should be tender.
- Place the tomatoes in a serving bowl cut-side up and season generously with salt and pepper. Place the burrata in the center of the tomatoes and cut in half. Garnish with the basil and oregano. Sprinkle with lemon zest and drizzle with the balsamic glaze and remaining 2 tablespoons olive oil. Serve with crusty bread.
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.
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