Heirloom tomatoes on a white plate topped with burrata and surrounded with toasted baguette slices.

Burrata with Heirloom Tomatoes

Summer tomatoes, fresh basil, and creamy burrata. To me, Burrata with Heirloom Tomatoes is the perfect summer meal.

Heirloom tomatoes on a white plate topped with burrata and surrounded with toasted baguette slices.
Burrata with Heirloom Tomatoes

An easy recipe with summer tomatoes, fresh basil, and creamy burrata. To me, Burrata with Heirloom Tomatoes is the perfect summer meal.

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. 

Heirloom tomatoes on a white plate topped with burrata and surrounded with toasted baguette slices.

“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.

Cheese and baguette slices on a cheese board.

Di Bruno Bros House of Cheese Cookbook on a wooden surface.

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 this year 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, as well as an incredible giveaway (more details below) 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.

Interior pages of Di Bruno Bros House of Cheese Cookbook.

Interior pages of Di Bruno Bros House of Cheese Cookbook.

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.

Baguette slices topped with fruit and cheese on a cheese board.

Interior pages of Di Bruno Bros House of Cheese Cookbook.

I’ll tell you what else I love. The Baby Faces. The cookbook is full of amazing recipes and pairing suggestions, and I was eager to try them. I was inspired to pair sweet tender peaches with pillow of ricotta, sprig of fresh basil and a dollop of their delicious Fig Jam.

And I knew I had to make the 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.

Sliced cherry tomatoes in a white bowl covered with balsamic vinegar and a garlic olive oil.

Burrata with Heirloom Tomatoes served on a white plate.

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.

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

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.
Course Appetizer, Main Course, Side Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4 servings
Calories 731kcal

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

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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Comments

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  1. jucan son

    I might want to thank you for the exertions you have made in composing this article! I appreciate your post and look forward to more.

    Reply
  2. precious innes

    That meal looks amazing. I have to say a good Lancashire crumbly is up there for me. I grew up on the stuff, and that crumbly badboy has me going. 

    Reply
  3. Mrguercio

    Well, many.  Right now I am fixated on fresh mozzarella.  I’ll bet that I will soon be fixated on chèvre.

    Btw, very interesting review. I enjoyed the tone you were able to express.  Very much a conversation. Thanks 

    Reply
  4. Sarah

    I am usually a sharp cheddar girl, the sharper the better. We have started buying cheese from a local cheesecake at the farmers market, and my daughter insists on trying everything they have. This week our favorites were a feta and their butterkase. Glad that I have a partner in my cheese addiction now

    Reply
  5. Rebecca W.

    It’s hard to decide, but I love sprinkling feta over almost everything!

    Reply
  6. Rosemeri

    They all look wonderful, but I especially love a good cheddar.

    Reply
  7. Heather

    My favorite cheese is the next one I get to try! I love softer goat cheeses and flavorful local cheeses.

    Reply
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