Summer Tomatoes with Burrata and Grilled Bread
It’s hard to find anything better than a summertime, sun-ripened tomato. There are so many varieties these days, and I like them all, but my favorite is a regular old red beefsteak tomato with a little salt and olive oil sprinkled over the top. The beauty of good tomatoes is that they need very little help to taste good. Medley tomatoes are grape and cherry tomatoes in a mix of colors, often heirloom varieties. Slice them at the last minute so they stay juicy. Burrata and grilled bread are the perfect partners to summer tomatoes—just be sure to use really good-quality olive oil and vinegar. And, if you don’t have a grill, feel free to toast the bread in the oven instead.
Serves 4 as an appetizer
Ingredients:
- 6 slices sourdough bread
- ¼ c. extra-virgin olive oil
- 4 medium beefsteak tomatoes, washed and cored
- One 4-oz. ball burrata
- 1 c. medley tomatoes
- 1 tbsp. balsamic vinegar
- Kosher salt and freshly ground black pepper
- 12 small basil leaves
Print Recipe
Instructions:
- Heat a grill to medium-high heat.
- Brush the bread slices on one side with 2 tablespoons of the olive oil and place them on the grill, oiled sides down. Cook until they get a light, evenly colored char, moving them frequently. Cut the grilled bread in half and set aside.
- Slice the beefsteak tomatoes into ¼-inch slices and arrange them on a large plate, overlapping slightly. Place the burrata in the center of the tomatoes. Halve the small tomatoes and scatter them around the plate. Drizzle the vinegar and remaining 2 tablespoons olive oil over all the tomatoes and season generously with salt and pepper. Garnish with the basil leaves and serve with the grilled bread.
