Please, please, please, before summer is over, make this dish. It doesn't require "cooking," unless you want to bake your own bread. It's really just assembling. However, I will tell you, the assembly is worth it. There are very few ingredients: Bread, burrata, tomatoes, basil, olive oil, and salt and pepper. That's it. You could honestly assemble however you like. A lot of people make a salad and serve the bread on the side. I like the tomato and burrata served on toasted bread.
Burrata is a magical thing. It's mozzarella on the outside, and stracciatella and cream on the inside. It's like mozz on creamy, delicious steroids. My husband doesn't even like tomatoes, but I made him shove some of this in his face after I also shoved a slice in my face, just so he could enjoy the creamy, amazing-ness that it is. And he actually liked it. So, score one for team tomato, I guess.
Ingredients
1 or 2 medium sized tomatoes (I use heirloom for the amazing colors and textures)
8-10 leaves of basil
1 ball of good burrata
1 loaf of bread that you love (I used a load of salt and olive oil bread from whole foods bakery)
salt and pepper
Olive oil
Method
Cut the tomatoes into wedges, so that two or three can fit on a slice of bread. Cut the burrata in half, and then cut those pieces in quarters, so that you have eight pieces of cheese.
Cut the loaf of bread into however many pieces you'd like to make. For two medium heirloom tomatoes, you could probably do 4 pieces of toast.
Toast the pieces of bread until golden and warm. Drizzle with olive oil, about 1.5 tsp for each piece.
Layer your ingredients! I like to layer the tomato wedges and basil, and then place the burrata on top. Then, top with salt and pepper, and serve.
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