There are a lot of people who celebrate the return of peonies when June arrives. Truth be told, so do I, but there is something I look forward to more: tomatoes. More appropriately, the mixture of tomatoes eaten near water.
It’s hard to eat warm food when it’s hot outside. It just is. Around this time I start to scan Pinterest for cold, crisp salads, or sandwiches that taste better by the beach. Fruit – undressed. Cold and sweet.
But this recipe – this one stood out. This one felt like it could part of a poolside happy hour served with a crisp white. The original can be found at In Sock Monkey Slippers. I made a few changes here and there.
If you haven’t discovered burrata, you should fix that right this very minute. It is a fresh italian cheese made from mozzarella and cream.
You heard me.
It has two distinct layers – the inside is a soft, luscious mixture of mozzarella and cream, the outside layer is pure mozzarella. It may make you drop to your knees in the very best way possible.
I suggest you make this immediately. Sharing is encouraged, but I understand if you don’t. Totally.
Note: For health and lifestyle reasons I choose organic products, but this will work equally well with conventional options.
Burrata with Sauteed Tomatoes, White Wine, and Garlic serves 4-6
1 teaspoon extra virgin olive oil, plus more for drizzling on bread
3 organic tomatoes on the vine, seeded and diced
2 cloves organic garlic, minced, plus 1 whole clove for the baguette slices
1/4 cup pinot grigio or any crisp white wine
pinch salt and fresh ground pepper
8 ounces organic burrata, room temperature
1 tablespoon organic fresh basil – chiffonade
Prepare the baguette toasts:
Slice the baguette into 1-inch slices and place on a baking sheet. Lightly drizzle the baguette slices with olive oil.
Place under the broiler and toast until lightly golden then flip to toast on the other side. Note: Pay attention here. Burning can happen in a blink!
Remove from oven and rub lightly with whole garlic clove that has been cut. Let them cool.
Prepare the tomatoes:
Heat oil in a saute pan over medium heat. Add garlic and sautee for one minute until just fragrant, stirring constantly. Add tomatoes, wine, salt, and pepper. Bring to a simmer. Let simmer until reduced by half, about 8 to 10 minutes.
Note: It’s hard to let this happen and be patient, but do it.
Place the burrata in a large, rimmed bowl (or a soup bowl would work). Pour sauteed tomato mixutre directly over the cheese and garnish with basil. Serve with toasted baguette slices.
Grab a spoon and go to town.