Pinterest Cooks: Burrata with Sauteed Tomatoes, White Wine, and Garlic

June 24, 2013

KITCHEN

cooking with burrata

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

Ingredients:

1 baguette
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.

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