SUN GOLD TOMATOES WITH BURRATA, OLIVE OIL & BASIL
I admit that sometimes I want tomatoes in February. Going against my gut to eat seasonally, I sometimes stop in the produce section to admire and remember the taste of my favorite summer fruit. The urge for the taste of sunshine overwhelms me and I hide a box or two of coveted tomatoes under something else in my cart. Trial and error proved that the only tomatoes worth even trying out of season are the small, tiny ones.
It is best to let the individual dip his or her own knife into the burrata and spread onto the baguette. The toasts stay crunchy and the velvety texture of the burrata contrasts perfectly. The acid in the tomatoes melds the dish together for an exciting mouth feel and taste.
1 round burrata cheese
1 pint sun gold tomatoes, halved
Maldon sea salt flakes
20 basil leaves, chiffonade
Extra virgin olive oil
Freshly ground black pepper
1 French baguette, sliced into thin rounds
Aged balsamic vinegar
1. Preheat the oven to 350 degrees F.
2. Drizzle olive oil over baguette slices until lightly toasted. Remove from oven.
3. Drain excess liquid from burrata and pat outside dry. Place round of cheese in the center of a beautiful plate.
4. Surround the cheese with a ring of the halved tomatoes.
5. Sprinkle ribbons of basil around tomatoes (not on cheese).
6. Drizzle olive oil over tomatoes and cheese.
7. Sprinkle salt and grind pepper over both the tomatoes and the cheese.
8. Serve the toasted baguette along side the tomato and cheese platter and pass the balsamic vinegar.