Sun Gold Tomatoes with Burrata, Olive Oil & Basil
Sometimes a craving for tomatoes in February is irresistible. Going against the gut to eat seasonally and pausing in the produce section to admire and remember the taste of summer's glorious sun kissed fruit, the urge for the taste of sunshine may be overwhelming. Hide a box or two of coveted tiny tomatoes under something else in the cart and forgive yourself. Trial and error proves that the only tomatoes worth even trying out of season are the small, tiny ones. If available, up the ante and serve the tomatoes with burratta's cousin, stracciatella. It will be hard to resist getting a spoon and digging in.
1 round burrata cheese, or stratcciatella if available
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 1/4" 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 SMALL 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.
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. Use kitchen scissors to snip the burrata open and then snip inside the ball to loosen the cheese and make it easy for each individual to get the right amount for the bread.