This easy and tasty recipe was my go to this summer. If you’ve never had burrata I highly recommend you try it, it’s a mozzarella with creamy center and it pairs perfectly with fresh or roasted tomatoes and pesto.
I probably had this salad/appetizer on a weekly basis this summer especially after the tomato harvest from my mom’s garden. This can be made year round but it definitely is the best in the summer with tomatoes and fresh basil that just gives off the summer aroma.
Even though I consider myself a foodie I’m sort of a picky eater and am leery of trying new things (especially gooey or different textured foods), but when I tried burrata I was pleasantly surprised. I’d say the creamy cheese is definitely a staple for me now as it can be used with fresh fruits, preserves, and different spreads.
This simple and delicious recipe comes together quickly and makes for a vibrant presentation on your table when hosting. With a simple list of ingredients this appetizing dish is sure to win over your guests. Even though I said the list of ingredients is simple, I will say that the past few weeks burrata has been hard to come by at my local grocery stores. One time I went to Fred Meyer (Kroger), Safeway, Albertson’s, and QFC and nothing! It’s usually found in the deli where all the fancy cheeses are sold right alongside the mozzarella pearls which were also scarce at times. Hopefully your local grocery store has them.
Ingredients
- Burrata – they come in different sizes either two 4 ounce balls, two 4 ounce balls (what I had), or one 8 ounce ball – make sure to read the label on the container
- Medley Tomatoes – I prefer the medley just because it gives it that vibrant pop of color with the red, orange, and yellow tomatoes but of course this can be made with grape, heirloom, or your preference of tomatoes
- Rustic Sourdough Baguette – I just picked up some crostini from my local Safeway, but a toasted sourdough baguette is always better!
- Red Onion – I used a small red onion from my mom’s garden, however you can use shallots as well
- Fresh Garlic – I always use fresh garlic but if you’re using a garlic pesto you can leave out the fresh garlic
- Pesto – any kind of pesto will work garlic, basil, cashew or almond depending on your preference
- Fresh Basil – can never go wrong with adding fresh basil to any tomato dish
- Olive Oil – plain olive oil is all that’s needed for this dressing
- Salt – the salt helps enhance the herbal and savory notes of this dish
How to Assemble the Tomato Burrata Platter
Slice the medley tomatoes in half, chop your red onion/shallot, mince your garlic, chop or tear the fresh basil (tearing helps prevent the basil from blackening) I chopped mine because I was going to eat it right away but if making ahead I’d recommend tearing your basil. Mix it all up like a salad adding a tablespoon of pesto and olive oil making sure the pesto is well incorporated into the tomato mixture. Plate the salad mixture on your platter spreading it to cover the entire platter, then add your burrata to the platter and slice through the burrata to open the creamy center for a spread. Take the toasted sourdough slices (I’m using store bought crostini) and place them around the platter on the outside or in between the tomato mixture that’s totally up to you. Add a teaspoon of the pesto onto the sliced burrata (I also add extra pesto in a small ramekin or bowl like in my photo below), garnish with basil, and serve!
Set it out with a knife or cheese spreader/spatula knife for guests to pile with cheese and tomatoes!
Tomato Burrata Platter
Ingredients
- 1 Artisan Sourdough Baguette
- 10 oz. Medley tomatoes
- 8 oz. Burrata
- 1 Red Onion (small) or Shallot
- 3 garlic cloves
- Pesto
- Olive Oil
- Salt
Instructions
- Slice the artisan sourdough baguette, spray with olive oil, and toast for about five minutes until a hard crust forms.
- Slice the medley tomatoes in half and set aside in a bowl.
- Chop the red onion and mince your garlic. Add to the bowl with tomatoes.
- Chop or hand tear the fresh basil into desired size (I sliced mine) and add about 3/4 to the tomato mixture.
- Add about a tablespoon of pesto to the tomato mixture, olive oil, and salt and mix until pesto is well incorporated in the mixture.
- Plate and spread the tomato mixture on your platter, then add your crostini or toasted sourdough around the edges.
- Add the burrata pieces to your platter placing them into the tomatoes and slice through to the creamy center.
- Add about a teaspoon of pesto onto the sliced burrata for the spread and serve!