Appetizer - Ina garten tomatoes and burrata recipes

Author: Carol Davis  

The creamy burrata cheese paired nicely with the fresh tomatoes, basil, olive oil, Get Tomatoes and Burrata Recipe from Food Network Served with toasted bread and garlic olive oil, burrata with roasted tomatoes is a sharable appetizer that makes the most of tomato season. Roasted tomatoes and burrata is what Italian cooking is about for me - using simple, high quality, and delicious ingredients to make an amazing meal.

Tomatoes and Burrata

Tomatoes and Burrata
I haven't felt like cooking lately due to the hot weather here in Oregon so when I stumbled upon this recipe for tomatoes and burrata from Ina Garten recently, I thought it would make a tasty light dish to serve for dinner. The creamy burrata cheese paired nicely with the fresh tomatoes, basil, olive oil,
Provided by: Adapted by Pam - For the Love of Cooking / Original by Ina Garten
Total time: 25 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 4 servings
Number of ingredients: 10
Ingredients:
  • 1 ball Burrata cheese, halved
  • 1 1/2 cups Heirloom cherry tomatoes, halved or quartered depending on size
  • Good olive oil, to taste
  • Balsamic glaze, to taste
  • Sea salt and freshly cracked pepper, to taste
  • Fresh basil, chiffonade
  • 1 Baguette, sliced thinly on a diagonal
  • Olive oil, to taste
  • Sea salt and freshly cracked pepper, to taste
  • 1 clove of garlic, halved lengthwise
How to cook:
  1. Tomatoes & Burrata:
  2. Cut the ball of burrata cheese in half crosswise and place the halves, cut side down in a serving dish.
  3. Add the tomatoes around the cheese then drizzle with some good olive oil and then some balsamic glaze.
  4. Season with lots of freshly cracked black pepper and sea salt, to taste. Top with chopped basil right before serving.
  5. Garlic Toasts:
  6. Preheat the oven to 400 degrees.
  7. Slice the baguette diagonally into thin slices. Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper.
  8. Bake the toasts for 10 minutes, or until they are browned and crisp.
  9. Remove from the oven and rub one side of the toasts with the cut side of the garlic as soon as they are cool enough to handle.
  10. Serve the tomatoes and burrata with the garlic toasts at room temperature. Enjoy.
Notes: Ina Garten's Summer Pasta Dish With Tomatoes Is Easy, Anneta Konstantinides/Insider. Per Garten's recipe, I minced three cloves of garlic and julienned nine basil leaves. By placing all the basil leaves on …

Barefoot Contessa's Tomatoes and Burrata

Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar and sprinkle with kosher salt and pepper. Scatter the basil on the salads, sprinkle …

Tomatoes and Burrata

Get Tomatoes and Burrata Recipe from Food Network
Provided by: Ina Garten Bio & Top Recipes
Total time: 40 minutes
Cook time: 20 minutes
Yields: 4 servings
Number of ingredients: 12
Ingredients:
  • 2 (8- to 10-ounce) balls of fresh burrata cheese
  • 16 to 20 (2-inch diameter) heirloom tomatoes
  • Good olive oil
  • Aged balsamic vinegar
  • Kosher salt and freshly ground black pepper
  • 20 fresh basil leaves, julienned
  • Fleur de sel or sea salt
  • Garlic Toasts (recipe follows)
  • 1 baguette
  • 1/4 cup good olive oil
  • Kosher salt and freshly ground black pepper
  • 1 garlic clove, halved lengthwise
How to cook:
  1. Cut each ball of cheese in half crosswise and place the halves, cut side down, on 4 salad plates. Cut each tomato in half through the stem end and distribute them around the burrata. Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar and sprinkle with kosher salt and pepper. Scatter the basil on the salads, sprinkle with fleur de sel, and serve with Garlic Toasts.
  2. Preheat the oven to 400 degrees F.
  3. Slice the baguette diagonally into 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.
  4. Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper. Bake the toasts for 15 to 20 minutes, until they are browned and crisp. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Serve at room temperature.
Notes: This Ina Garten Tomatoes & Burrata Recipe is a Winner!, Visit Food Network Canada for the best quick and easy recipes, plus news, cooking inspiration and how-to tips from our chefs and hosts.

Burrata With Roasted Tomatoes

Burrata With Roasted Tomatoes
Served with toasted bread and garlic olive oil, burrata with roasted tomatoes is a sharable appetizer that makes the most of tomato season.
Provided by: Paige Adams
Total time: 35 minutes
Cook time: 27722227 minutes
Prep time: 5 minutes
Yields: 4 servings
Number of ingredients: 9
Ingredients:
  • 2 tablespoons + 3 tablespoons olive oil, plus more for drizzling
  • 1 tablespoon white wine vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 pints assorted grape and cherry tomatoes, halved
  • 4 whole garlic cloves still in skin
  • 1 baguette, sliced
  • 1-8 ounce ball burrata cheese
  • Basil leaves, flaky salt and freshly ground pepper for serving
How to cook:
  1. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  2. In a large bowl, whisk together 2 tablespoons olive oil, white wine vinegar, salt and pepper. Add the tomatoes and gently stir to coat. Arrange the tomatoes, cut side up, with the garlic cloves on the prepared sheet pan.
  3. Roast the tomatoes and garlic for 25-30 minutes until the tomatoes are wrinkled, but still juicy.
  4. For the bread, arrange the baguette slices on another sheet pan. Drizzle with olive oil and bake for 8-10 minutes before turning over the bread baking for another 8 minutes. The bread should be golden and toasted.
  5. Once the tomatoes have finished roasting, squeeze the roasted garlic out of its skins into a small bowl. Mash it with a fork and whisk with 3 tablespoons olive oil.
  6. To serve, place the burata in a wide shallow bowl or on a rimmed serving platter. Arrange the tomatoes around the cheese and pour the garlic olive oil on top and sprinkle with basil leaves. Season with flaky sea salt and freshly ground black pepper. Serve with toasted bread.
  7. You can also slice and tear the burrata and spoon around the tomatoes to serve if you want.
  8. You may need to drizzle on more olive oil depending how you serve the burrata and tomatoes.
Notes: Ina Garten Tomatoes and Burrata Quick Summer Dinner, Ina went with her recipe for tomatoes and burrata from her Make It Ahead cookbook. She put a big piece of fresh burrata cheese in the center of the …

Roasted Tomatoes and Burrata

Roasted Tomatoes and Burrata
Roasted tomatoes and burrata is what Italian cooking is about for me - using simple, high quality, and delicious ingredients to make an amazing meal.
Provided by: Christina Musgrave
Total time: 35 minutes
Cook time: 30 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 8
Ingredients:
  • 1 package tomatoes (try to find some with the stem on!)
  • 2 tbsp olive oil
  • Pinch coarse salt
  • 2 balls burrata (or 4 small balls burrata)
  • Balsamic glaze (for serving)
  • Extra virgin olive oil (for serving)
  • Fresh basil (for serving)
  • Baguette (for serving)
Nutrition:
  • Calories: 323.33 kcal
  • Carbohydrate: 13.69 g
  • Protein: 15.02 g
  • Fat: 23.35 g
  • Saturated Fat: 8.9 g
  • Cholesterol: 44.24 mg
  • Sodium: 481.13 mg
  • Fiber: 0.86 g
  • Sugar: 2.56 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 350 degrees F
  2. Toss tomatoes with olive oil and salt. Bake in an oven-safe dish for 30 minutes.
  3. Remove tomatoes from oven and let cool for 5 minutes.
  4. Place burrata on top of tomatoes. Make a slit in each ball of burrata to reveal the delicious and creamy inside.
  5. Drizzle with balsamic glaze and extra virgin olive oil. Serve with fresh basil and a grilled baguette.
Notes: Burrata with sticky roasted tomatoes, pine nuts and basil, Heat the oven to 180°C/160°C fan/gas 4. Toss the cherry tomatoes and garlic on a small baking tray with a drizzle of olive oil and some salt and …
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