Marinated Tomatoes with Burrata

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Gluten-Free/Nut-Free

Skill Level: Beginner

Yield: Serves 4-6 as an appetizer

Prep Time: 10burrata, tomato, basil, gluten-free, nut-free, recipe-15 minutes

Equipment Needed:

• Cutting board

• Chef's knife

• Microplane zester

• Large mixing bowl

• Rubber or silicone spatula

The Recipe:

Ingredients:

• 2 tablespoons minced shallot (about 1/2 of a medium-sized shallot)

• 1 clove garlic, minced

• 1 teaspoon finely grated lemon zest

• 3 tablespoons fresh lemon juice, plus an extra squeeze of lemon juice to finish with

• 1 teaspoon pure maple syrup

• 3 tablespoons balsamic vinegar

• 1/4 cup extra-virgin olive oil, plus extra for drizzling

• Sea salt flakes and freshly ground pepper, to taste

• 1 pint cherry tomatoes, rinsed and cut in half

• 1/2 cup loosely packed basil leaves, cut into a chiffonade, plus an additional teaspoon or so to finish with

• 1 (4-ounce) ball burrata cheese

• Grilled bread slices or large crackers

Procedure:

1. Add the minced shallot, minced garlic, lemon zest, 3 tablespoons lemon juice, maple syrup, balsamic vinegar, 1/4 cup olive oil, halved cherry tomatoes, a generous pinch of sea salt flakes, and several grinds of fresh cracked pepper to a large mixing bowl and stir gently to combine. Taste a tomato to determine if you need a little more sea salt and/or pepper.

2. Add the 1/2 cup basil chiffonade and give another gentle mix (you may wish to take another taste at this point, and adjust seasonings), then transfer to a serving bowl.

3. Nestle your ball of burrata cheese into the center of the marinating tomatoes.

4. Use a sharp knife to slice into the center of the burrata ball, then gently push it open a bit so the creamy insides are exposed.

5. Add a drizzle of olive oil, squeeze of lemon, sprinkle of basil chiffonade and additional sea salt flakes and freshly ground pepper as desired to the top of your burrata cheese.

To Serve: Serve this beautiful bowl alongside grilled or toasted bread slices (gluten-free or not) or large crackers as part of an appetizer spread for a dinner party, or even as a light dinner or lunch for two.

Adjusting for your diet: If you don't consume dairy, you could totally serve the marinated tomatoes on their own; they are delicious!

Tips:

• The biggest mistake I made when making this recipe for the first time was using a skinny French baguette for my bread. I would highly recommend using a loaf of Ciabatta or something else that has a little more surface area so you can load up each slice with cheese and tomatoes.

• To grill my bread, I sliced my bread into 1/2-inch thick slices, then drizzled them with olive oil. My husband then threw them directly on the grill and charred them for a couple of minutes on each side. This adds nice texture and flavor (and looks pretty). Alternatively, you could put your oiled bread slices under the broiler in your oven, flipping once the first side has a little color.

• I almost always use a serrated knife to cut my cherry tomatoes in half; the teeth on that type of knife make getting through the peel of the tomato a snap. The exception is if my husband JUST sharpened my knives, then my good 'ol chef's knife should be sharp enough for the job :)

• If you don't have sea salt flakes, you could substitute kosher salt. Sea salt flakes (I prefer Maldon) are pyramid-shaped crystals that are harvested from coastal waters. They are more expensive than your average salt since it is more labor-intensive to produce. Only use flaky sea salt as I use it here, as a "finishing" salt, or one that will not be cooked. It has a unique flavor and texture that will get lost if you toss it in boiling water or in the oven.

• If you don't have shallot on hand, substitute red onion or even another type of onion.

• Be sure to use pure maple syrup, not pancake/breakfast syrup, which is just corn syrup with added flavor and coloring, in this recipe to get the subtle sweetness you'll want.

• I prefer to use a Microplane zester when I need citrus zest, but always use care because even though it doesn't look like a dangerous tool, it is extremely sharp.

• Use whatever type of basil you can find, or have on hand! I used a mix of green and purple because it's what I had available growing on the deck, and I think using the two different colors added some visual interest.

• I adore Burrata cheese, but if you are unable to find it (I sometimes can't), you could substitute a ball of fresh mozzarella cheese, a large scoop of ricotta cheese, or even a a large scoop of cottage cheese (yep, I'll get on board). You won't get quite the same spreadability with a ball of fresh mozzarella, so if you go that route I think I might pre-slice it and serve those either spread out over the top of your tomatoes, or on a separate plate.

The Story:

Burrataaaaaaaaaaaa. If you are a fan of fresh mozzarella cheese and haven't yet tried the luscious, creamy, rich masterpiece that is burrata cheese, don't walk, RUN and find some.

C'mon. Just, c'mon.

Burrata is a fresh Italian cheese made from cow's or buffalo's milk mozzarella, but it is unique because it's filled with a soft filling of curds and cream. The name "burrata" actually comes from the Italian word "burro," which means butter. A cheese that's named after butter? Uh, ok, sign me up!

You're about to become part of something very special, boys.

I've never seen burrata in my usual grocery stores until this summer. The first time I saw it, I bought 3 containers because I was sure I'd never find it again! To my surprise and delight, it's been there every time I've checked this summer (and yes, I have continued to buy one every time I see it-it's that good). I saw a version of this recipe on an Instagram reel; and I have to apologize because I didn't save it, so I can't give creds to the original creator! I know it was a handsome chef with tatted-up arms, but I don't feel like that really helps ;)

This is essentially a riff on a Caprese salad that includes carbs, so I'm all in on this one. The crisp texture of the bread, creamy and oh-so-rich-and-buttery cheese, acidity from the tomato, sweetness from the basil and maple syrup, subtle bite from the shallot and balsamic, crunch from that lovely Maldon salt...heaven. It all works together so beautifully, and it's a lovely little number to throw together on a hot day when you don't want to turn on the oven.

Happy tasting!