Tomato’s & Burrata
Tomato's & Burrata
Yield: 4
Prep time: 20 MinTotal time: 20 Min
The perfect appetizer to get an evening of eating started. Or a casual hot weather nosh.
Ingredients
What You Need
- 4 Heirloom tomatoes (can use other tomatoes too)
- 1 Container of burrata or 2 individual balls of burrata.
- 1 tsp herbs de provence
- Olive oil
- 1 loaf of bread (I like to use ciabatta)
- 1/4 Cup fresh basil (chiffonade cut, google this, basically long strips)
- Maldon flake salt (regular is fine but flake is highly recommended)
Instructions
Let
- Preheat oven to 350
- Cut the heirloom tomatoes into wedges and place them in a mixing bowl. Add 2 tbsp of olive oil, may need a bit more, you want it to be evenly coated and slightly wet. Sprinkle two pinches of flake salt, and herbs de Provence and mix them together. Set to the side.
- Slice the bread into crostinis or any shape you desire. Place on a baking sheet and sprinkle olive oil over the top. Bake for 5-10 minutes or until crispy on the outside and soft in the middle. When ready place to the side
- Get out the burrata and slice the burrata open down the middle carefully place it into the left or the right of the bowl.
- Add the tomatoes to the other half of the bowl. You may have more tomatoes than you need, save them for now and you can use them to top off the bowl if it gets low.
- Top the bowl with a pinch of flake salt, drizzled olive oil, and basil chiffonade. Serve with crispy bread.
- Enjoy Angels