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.
2cupshalved cherry tomatoesor 1 pound heirloom tomatoes cut into 1 inch pieces
8basil leavessliced in ribbons
3tablespoonsextra-virgin olive oil
sea salt and freshly ground black pepper
24ozburrata(2 burrata, about 12 ounces each)
1baguette or rustic loafcut into slices and toasted or grilled
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.
Recipe reprinted from DiBruno Bros. House of Cheese courtesy of DiBruno Bros. and Running Press.