Ingredients

The following ingredients have 4 Servings
  • 2 cups halved cherry tomatoes (or 1 pound heirloom tomatoes cut into 1 inch pieces)
  • 8 basil leaves (sliced in ribbons)
  • 1/2 cup balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves (minced)
  • sea salt and freshly ground black pepper
  • 24 oz burrata ((2 burrata, about 12 ounces each))
  • 1 baguette or rustic loaf (cut into slices and toasted or grilled)

Instruction

  • In a medium bowl, stir together the tomatoes, basil and balsamic vinegar. Set aside as you make a garlic oil.
  • In a small pan, heat the olive oil over medium-high heat for one minute. Add the minced garlic, and let it become fragrant, but take care not to let the garlic brown. Remove the pan from the burner just as the garlic begins to sizzle, and pour over the resting tomatoes. Stir and season with salt and pepper to taste. Divide the tomatoes between 4 salad plates.
  • In a shallow bowl or cutting board, slice each burrata lengthwise. Place the burrata halves on top of the tomatoes. Serve with slices of toasted or grilled bread.