Tomatoes and burrata
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Nutritional value per serving:
Calories 1256, total fat 80 G., saturated fats 30 G., proteins 49 G., carbohydrates 88 G., fiber 6 G., cholesterol 130 mg, sodium 1734 mg, sugar 11 G.
Calories 1256, total fat 80 G., saturated fats 30 G., proteins 49 G., carbohydrates 88 G., fiber 6 G., cholesterol 130 mg, sodium 1734 mg, sugar 11 G.
Creamy burrata cheese with a creamy center, ripe cherry tomatoes of various colors, fresh basil leaves, and aged balsamic vinegar pair beautifully with crispy homemade garlic toast. This bold and striking dish from Ina Garten will grace your dinner table in late summer or early fall.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Snack
- 1 ball of fresh burrata cheese (220 - 280 g)
- 2 cups cherry tomatoes of various colors or 8–10 5cm heirloom tomatoes
- High-quality olive oil
- Aged balsamic vinegar
- 10 fresh basil leaves, thinly sliced
- Sea salt
- 6 garlic toasts, recipe below
Garlic toast
- 1 baguette
- 1/4 cup olive oil
- 1 clove garlic, cut in half lengthwise
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Recipes with similar ingredients: salad tomatoes, toasts, garlic, basil
Cooking the dish according to the recipe:
- Cut the cheese ball in half crosswise and arrange the halves cut-side down on 2 salad plates. Cut each tomato in half and arrange them around the burrata.
- Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar and season with coarse salt and black pepper. Top the salads with basil, sprinkle with sea salt, and serve with garlic toast.
- Garlic toast: Preheat oven to 200°C.
Yield: 20–25 toasts.
Cut the baguette diagonally into 0.5 cm thick slices. Depending on the size of the baguette, you should get 20–25 slices.
Place the slices in a single layer on a baking sheet, brush each with olive oil, and season generously with salt and pepper. Bake the toasts for 15–20 minutes, until golden brown and crisp. Once cool enough to handle, rub one side of the toast with a slice of garlic. Serve at room temperature.
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