Burrata and Broiled Tomatoes

Burrata is a cross between a very creamy mozzarella and cottage cheese.  And it’s delicious.  It’s airy and fresh, and perfect for the hot summer nights we’ve been having down here in Naples. 

This dish is inspired by one I had at Flemings Prime Steakhouse.  I have no idea how they make it, but this is my version.  I usually serve it as an appetizer, but I’ve discovered that if you open a good bottle of merlot and light some candles, it does double duty as a light romantic supper on date night.  It’s easy--the work is done ahead of time so it affords you hours of uninterrupted intimate conversation and smiles with someone special.  That alone is reason to try it, dontcha think??

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WHAT YOU WILL NEED:

1 container fresh burrata cheese, kept cold until ready to use

1 container cherry tomatoes

Olive oil

Balsamic vinegar

1 ball Burrata cheese

Dijon mustard

1 baguette

1 bunch arugula, chilled

Salt/cracked pepper

1 bottle of your favorite wine

<<  If you have red wine, uncork it now and let it breathe on the counter >>

First make the crostini:  cut baguette into rounds and drizzle with olive oil.  Bake at 350 degrees until crusty, approx 6-8 minutes.  Cool slightly.

Make a vinaigrette.  This will be used on the tomatoes as well as to dress the arugula.  The classic vinaigrette is 3 parts oil and 1 part acid, but I like to reverse it because I’d rather it tasted like vinegar than oil.  SO:  in measuring cup, whisk until emulsifed 3 parts vinegar, 1 part oil, and just a tiny bit of Dijon mustard.   

Wash tomatoes and place in pan. Toss with some of the vinaigrette, salt and pepper

 

 

Place under the broiler just until the tomatoes start to blacken a little and burst open.  This takes maybe 10 min.  Keep an eye on them—then remove from oven and set aside.

Cut open the ball of Burrata slightly and place in serving container.  Once in container, mix up gently with fork until the cheese has curds.  Drizzle olive oil, pinch of salt, and cracked pepper on top.  Set aside.

 

In large bowl, place as much arugula as you’d like and drizzle vinaigrette over.  Toss.

Now assemble your platter:

Place serving container of burrata, crostini, some of the  dressed arugula, and the tomatoes on the platter (see picture above).  Pour your wine and ENJOY :)

 

 individual plate