Due to the bizarre weather we are having this year, I don’t feel too guilty posting this recipe so late in the season. While some tomato crops are well past their prime, some are just starting to come to fruition – WEIRD! If you’re one of the lucky ones who still has tomatoes on the vines, you need to introduce them to burrata before it’s too late!
If you haven’t had burrata before, please run to your nearest cheese shop and grab a tub. Burrata is a fresh mozzarella ball filled with mozzarella “rags” (pieces) and cream. It can be made with cow or buffalo milk, and it is creamy, silky, and buttery. It has a short shelf life and needs to be used within a couple days of being made. It is fabulous with crackers, crusty bread, tomatoes, basil, peaches, olive oil, or a combination of all of these…or just by itself (shh…I won’t tell!).
Heirloom Tomato and Burrata Panzanella
4 medium-to-large Heirloom tomatoes, of varying colors
a few cherry, pear, or grape heirloom tomatoes, halved
fresh basil, julienned
good olive oil
sea salt and fresh cracked pepper
1. Cut bread into cubes, about 1″x1″. Lightly coat with olive oil and place in a 350 degree oven or toaster oven until lightly toasted.
2. Slice heirlooms into wedges, slices, quarters – whatever you think looks pretty. GENTLY toss with croutons. Practice pretty plating and arrange tomatoes and bread on 4 plates.
3. Sprinkle with basil and top with burrata (the amount is up to you…I say go crazy!), then add salt and pepper to taste.
4. Serve to your guests and watch as they ooh and ahh!