I have exciting news! We Olive, a great olive oil shop with a location here in Paso Robles, recently hosted a Facebook contest. To enter, you had to submit a recipe that featured California Olive Oil – not too hard to do for me, given the obsession with Pasolivo Olive Oil in this household. I submitted one of my very favorite recipes, Burrata and Heirloom Tomato Panzanella……and I was selected as a finalist! That means I won a $100 gift certificate to We Olive as well as a great prize package centered around the Paso Robles Olive Oil Festival, which my mom and I have attended together every year since it started eight years ago!
If you’ve been reading my blog for a while, you might know that I posted a Panzanella recipe last summer. I am going to post the winning recipe here, because this recipe is new and improved with a better way of preparing the croutons – it makes a huge difference!
Burrata and Heirloom Tomato Panzanella – new and improved
1/2 loaf of crusty bread (My favorite is a baguette from Hush Harbor)
3 tablespoons Pasolivo California Blend Extra Virgin Olive Oil, plus more for drizzling
4 medium-to-large Heirloom tomatoes, of varying colors
an assortment of small cherry, grape, or pear heirloom tomatoes
handful fresh basil, cut chiffonade
Burrata cheese (I get mine from Vivant Fine Cheese)
sea salt and fresh cracked pepper
1. Cut bread into cubes, about 1″x1.″ Heat three tablespoons tablespoons of Pasolivo California Blend Extra Virgin Olive Oil olive oil in pan and toast bread at medium-heat, tossing frequently and adding more olive oil if needed, until golden brown.
2. Slice heirloom tomatoes into wedges, slices, quarters – whatever you think looks pretty. Gently toss with croutons. Arrange tomatoes and bread on 4 plates.
3. Sprinkle with basil and top each plate with a wedge of burrata. Drizzle with California Extra Virgin Olive Oil and salt and pepper to taste.
4. Serve to your guests and watch as they ooh and ahh!