
This is a no brainer, especially if you have a great farmer’s market near your house. When it’s tomato season there are so many options but my favorite is the simplicity of a dish to show off the true flavors of the tomato. So the heart of this dish is a ripe juicy tomato and fresh burrata cheese.
Ingredients
- 9 ripened heirloom tomatoes
- 3 containers of (2 in each) freshly made burrata cheese
- 1 bunch of fresh basil
- 1 baguette
- Olive oil
- Salt & Papper
- Aged balsamic vinegar
The Tools
- Sharp knife
- Bread knife
- Platter
Making it
- Wash and cut the tomatoes in 1/2 inch slices
- Chiffon the basil (roll the leaves up like.a cigar and cut 1 centimeter strips), or just take each leaf without the stem
- Take a bread knife and cute the bread in one centimeter strips, brush with olive oil, salt & pepper, back at 400 degrees for 10 minutes the let cool. Take a 2/3 of a freshly cut garlic clove and rub each toast down the middle. Put in a bowl.
Time to Cook
- Place the tomatoes on the platter
- Toss basil on the tomatoes and burrata cheese evenly or put each leaf between each tomato (do this an hour beforehand and let sit on the counter)
- Place the burrata balls on top, poke a hole in the top of each one with your finger
- Sprinkle olive oil up and down the tomatoes
- Pour 2 tablespoons of balsamic vinegar on each ball of burrata cheese
- Serve with the toasts

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