Burrata with Heirloom Tomatoes

Burrata with Heirloom Tomatoes is the perfect summer meal – this simple recipe is made with fresh heirloom tomatoes, fresh basil, creamy burrata, and a fragrant balsamic dressing. Serve it as an appetizer or a light meal on its own!

Note: This post was originally published on August 4, 2014. The recipe has been updated from the archives.
I hope you enjoy this favorite from my kitchen.

Disclosure: I received a copy of Di Bruno Bros House of Cheese and gift basket for review, however, I was not compensated to write about or review the book. All opinions are always my own. 

“I can’t live without cheese,” my mother used to say, when she would indulge in a sliver of her favorite cheese. I grew up nibbling on the cheeses she loved best – those that were sharp and mellow, savory and strong. The Di Bruno Brothers House of Cheese Cookbook would describe these cheeses as “Mountain Men.” Bold. Cheeses that are your hiking buddies.

I now picture my mom in our old kitchen, chatting it up with some burly Swiss mountain men, as they slice into a wheel of Emmentaler.

It was precisely a wheel of Emmentaler in Switzerland that captivated Italian immigrants, Danny and Joe Di Bruno, inspiring them to transform their Philadelphia grocery into an emporium dedicated to the world of cheese. Back in 1939, they created Di Bruno Brothers House of Cheese, and 2014 marks their 75th year as not only a family business, but as a destination for impeccable cheeses, meats, and specialty products.

I received a lovely copy of their cookbook to review to help celebrate this milestone. The first thing I noticed was the personal message from 3rd generation Di Bruno Bros. president, William Mignucci, Jr. inside my copy’s cover. In his script, I felt the pride with which he spoke of his family business, and the philosophy of service they embrace with each customer, whether in personal or their online store. This personal touch was handed down from generation to generation, and I truly felt it, as I read his note and the story behind Di Bruno Bros.

Here was a cookbook that was as much a family history heirloom as it was a love story about cheese.

Have you ever thought of cheeses as having personalities? Just as my mother loved cheeses Di Bruno Bros calls “Mountain Men,” I favor the “Free Spirits:” cheeses that are made from goats milk, sunshiny and herby, and are “great picnic mates and beach buddies…friendly and summery.” I love that! It’s so true. The House of Cheese cookbook talks about The Vixens and The Stinkers, The Quiet Types and the Wise Guys, The Rockstars and the Pierced Punks, to name a few.

And I knew I had to make their recipe for Burrata with Heirloom Tomatoes. Burrata has a special place in my heart, and with all the gorgeous summer tomatoes out there, it was the perfect dinner last week as we settled into hot evenings when cooking sounded impossible.

How to Make Burrata with Heirloom Tomatoes

This dish is a celebration of heirloom tomatoes – and lest you think that it’s only for mid-summer, I must remind you, some of the sweetest heirloom tomatoes can be found late in the season, from late September into early October. No matter what time of the season, make sure you are using tomatoes that have been picked at their peak.

Once you have the best tomatoes you can find, the rest is simple! Balsamic vinegar is a natural addition to tomatoes and burrata, but what makes this recipe special is warming garlic in the olive oil until fragrant, and pouring it over the delicious tomatoes!

To make the burrata with heirloom tomatoes:

• First, stir together the tomatoes, basil and balsamic vinegar. Set this aside as you make a garlic oil.
• In a small pan, heat the olive oil over medium-high heat for one minute. Add the minced garlic, and let it become fragrant, but take care not to let the garlic brown. Remove the pan from the burner just as the garlic begins to sizzle, and pour over the resting tomatoes. Stir and season with salt and pepper to taste. Divide the tomatoes between 4 salad plates.
• In a shallow bowl or cutting board, slice each burrata lengthwise. Place the burrata halves on top of the tomatoes. Serve with slices of toasted or grilled bread. Enjoy!

More Burrata Recipes

Honey Balsamic Figs with Burrata
Burrata with Stone Fruit
Burrata Toasts with Balsamic Berries
Beet and Burrata Endive Salad
How to Make a Charcuterie Board

Disclosure: I received a copy of Di Bruno Bros House of Cheese and gift basket for review, however, I was not compensated to write about or review the book. All opinions are always my own. The original post (published August 4, 2014) included a giveaway furnished by Di Bruno Bros.

Note: This post first appeared on August 4, 2014. The recipe has been updated from the archives with updated content and photographs, as well as improved kitchen notes and recipe annotation. I hope you enjoy this favorite from my kitchen.

Burrata with Heirloom Tomatoes

Summer tomatoes, fresh basil, and creamy burrata. To me, Burrata with Heirloom Tomatoes is the perfect summer meal. Recipe reprinted from DiBruno Bros. House of Cheese, courtesy of DiBruno Bros. and Running Press.

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Course Appetizer, Main Course, Side Dish

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 4 servings

Calories 731kcal

Author Liren Baker

Ingredients

• ▢ 2 cups halved cherry tomatoes or 1 pound heirloom tomatoes cut into 1 inch pieces
• ▢ 8 basil leaves sliced in ribbons
• ▢ 1/2 cup balsamic vinegar
• ▢ 3 tablespoons extra-virgin olive oil
• ▢ 2 garlic cloves minced
• ▢ sea salt and freshly ground black pepper
• ▢ 24 oz burrata (2 burrata, about 12 ounces each)
• ▢ 1 baguette or rustic loaf cut into slices and toasted or grilled

COOK MODEPrevent your screen from going dark

Instructions

• In a medium bowl, stir together the tomatoes, basil and balsamic vinegar. Set aside as you make a garlic oil.
• In a small pan, heat the olive oil over medium-high heat for one minute. Add the minced garlic, and let it become fragrant, but take care not to let the garlic brown. Remove the pan from the burner just as the garlic begins to sizzle, and pour over the resting tomatoes. Stir and season with salt and pepper to taste. Divide the tomatoes between 4 salad plates.
• In a shallow bowl or cutting board, slice each burrata lengthwise. Place the burrata halves on top of the tomatoes. Serve with slices of toasted or grilled bread.

Notes

Recipe reprinted from DiBruno Bros. House of Cheese courtesy of DiBruno Bros. and Running Press.

Nutrition

Calories: 731kcal | Carbohydrates: 40g | Protein: 35g | Fat: 55g | Saturated Fat: 26g | Cholesterol: 121mg | Sodium: 399mg | Potassium: 275mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1597IU | Vitamin C: 18mg | Calcium: 971mg | Iron: 3mg

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