Roasted Heirloom Tomatoes and Burrata Crostini
I am slightly obsessed with Burrata (well cheese in general but this one – swoon). What is not to love about something that translates to BUTTERED? Right. If you’ve never tried it (and seriously run to the store now and find this so we can still be friends please) Burrata is a creamy dreamy fresh Italian cheese that’s made from both mozzarella and cream. The outer shell is solid mozzarella but surprise (one of the few types of surprises that I like) once you cut into it (ah that first cut it’s like the first spoonful from a Nutella jar – happy happy happy) rich thick cream oozes from the shell and just begs for a toasty baguette (or spoon). Honestly I don’t think there are any bad ways to eat Burrata. Anyone else dream of cheese? I can’t be the only one.
Nowadays you can find burrata all over the place. My place is typically at Joe’s (you know the one who likes to trade stuff). Here’s the hart part, you need to let the cheese come to room temperature. It’s torture I know but you must be strong. Carefully remove the dream cheese from it’s water bath. You don’t want to pierce it’s delicate skin and then have the insides spill out before they’re ready and then walk away (thank you Kelly Clarkson). Mop your floors, do a load of laundry, paint your nails OR think of all the ways you’re going to be enjoying this dream cheese.
Like serving it alongside a perfectly toasted garlic infused baguette slices topped with say roasted heirloom tomatoes and fresh basil from the garden? How does that sound? Don’t have a baguette, well now you have a roasted heirloom and burrata salad to enjoy. Options. You know we love them.
What You Will Need:
- 1 ball fresh burrata
- 1 pint heirloom tomatoes - halved
- 3 tablespoons olive oil - divided
- 1 baguette
- garlic cloves
- fresh basil leaves
What To Do:
- Preheat oven to 350 degrees.
- Carefully remove burrata from liquid so as not to pierce outer skin, set on a plate and allow to come to room temperature.
- Place tomatoes into a roasting pan. Drizzle with 2 tablespoons olive oil. Season with salt/pepper. Bake for 20 -25 minutes OR until tomatoes have softened and released juices.
- Slice baguette into 1/2" slices transfer to baking sheet. Drizzle with remaining olive oil and bake for approximately 5 minutes or until golden.
- Cut the tip off garlic clove. Carefully and gently rub tops of, straight out of the oven, baguette slices. Bread must be warm for optimal flavor.
- To assemble: Cut into burrata, smear desired amount onto baguette slice. Top with roasted tomatoes and basil.