Appetizer - Marinated cherry tomatoes with burrata recipes

Author: Francis Navarro  

Crusty bread sops up creamy burrata and juicy marinated tomatoes in this pleasantly messy sandwich from Florence. To take this cheesy dish to new pleasurable heights, we split the burrata at the very last second so that its velvety centre mingles with the scattering of sweet confit tomatoes.

Marinated Cherry Tomatoes with Burrata + Toast

Marinated Cherry Tomatoes with Burrata + Toast
Put burrata cheese, toast, and the most delicious heirloom cherry tomatoes in front of me and it becomes my meal. Like I'll eat the entire thing myself.
Provided by: Tieghan Gerard
Total time: 255 minutes
Cook time: 5 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 13
Ingredients:
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon kosher salt + pepper
  • 12 leaves fresh basil (roughly chopped)
  • 2 sprigs fresh thyme (chopped)
  • 1 clove garlic (minced or grated)
  • crushed red pepper flakes (to taste)
  • 2 1/2 cups cherry tomatoes (halved)
  • 2-3 balls burrata cheese
  • fresh figs (for serving)
  • 1 loaf crusty sourdough (seeded whole grain or ciabatta bread, sliced)
  • slices olive oil (enough to drizzle over bread)
  • 1 clove garlic
Nutrition:
  • Calories: 180 kcal
  • Carbohydrate: 35 g
  • Protein: 7 g
  • Fat: 11 g
  • Saturated Fat: 1 g
  • Sodium: 277 mg
  • Fiber: 1 g
  • Sugar: 3 g
  • Serving Size: 1 serving
How to cook:
  1. In medium size mixing bowl, whisk together the olive oil, balsamic vinegar, salt + pepper, basil, thyme, garlic and crushed red pepper flakes. Add tomatoes and gently toss to combine. Allow the tomatoes to marinate for 2-4 hours or in the fridge. Bring to room temp before serving.
  2. To serve, place the tomatoes in a serving bowl or bowls and top with burrata cheese and fresh figs. Serve with grilled or toasted bread.
  3. Grilled Bread
  4. Preheat your grill to high heat or preheat your oven to 400 degrees F.
  5. Place the slices of bread on a baking sheet and drizzle with olive oil on both sides. Rub each side of bread with the halved garlic clove. Sprinkle the toast with salt and pepper. Place the bread slices on the grill and grill both for about 2-3 minutes per side or until lightly chard. Remove from the grill and serve warm with the tomatoes + burrata.
Notes: Marinated Cherry Tomatoes with Burrata, Instructions In medium size mixing bowl, whisk together the olive oil, balsamic vinegar, salt + pepper, basil, thyme, garlic and To serve, place the …

Marinated Cherry Tomatoes with Burrata + Toast

01/08/2017 · RECIPE: https://www.halfbakedharvest.com/ marinated - cherry - tomatoes - burrata -toast/

Marinated Cherry Tomatoes + Burrata with Tieghan of

As part of our Role Model Series, Tieghan shares this pretty make-ahead appetizer topped with garlic toast and herb- marinated cherry tomatoes fresh from the

Burrata with Cherry Tomato Confit

Burrata with Cherry Tomato Confit
To take this cheesy dish to new pleasurable heights, we split the burrata at the very last second so that its velvety centre mingles with the scattering of sweet confit tomatoes.
Provided by: Ricardocuisine
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 4 servings
Number of ingredients: 11
Ingredients:
  • 2 cups (280 g) cherry tomatoes, halved
  • 1 tbsp (15 ml) lemon juice
  • 1 tsp sugar
  • ½ tsp salt
  • ¼ cup (60 ml) olive oil
  • 3 cloves garlic, halved
  • 3 tbsp (45 ml) olive oil
  • 6 slices country bread
  • 1 ball burrata cheese, about ½ lb (225 g), drained (see note)
  • 3 tbsp fresh basil leaves, torn
  • Pepper
How to cook:
  1. Tomato Confit
  2. With the rack in the middle position, preheat the oven to 325°F (165°C).
  3. In a bowl, combine the tomatoes, lemon juice, sugar and salt. Let marinate for 5 minutes. Drain.
  4. In a baking dish, combine the tomatoes and oil. Bake for about 25 minutes or until the tomatoes begin to caramelize and wilt.
  5. Transfer to a serving dish. Refrigerate for 30 minutes or until completely chilled.
  6. Burrata
  7. In a large skillet over medium-high heat, brown the garlic in the oil. Remove the garlic. Add the bread and toast on both sides. Add oil, if needed.
  8. Place the burrata over the tomatoes and cut in half. Season with pepper and top with the basil. Serve with the toasted bread.
Notes: Burrata with Marinated Tomatoes, 1 tbs good quality extra-virgin olive oil. 2 tsp white balsamic vinegar plain balsamic will also work! I like the white for color. ½ tsp kosher salt. ¼ tsp …

Burrata and Marinated Cherry Tomato Sandwiches

Burrata and Marinated Cherry Tomato Sandwiches
Crusty bread sops up creamy burrata and juicy marinated tomatoes in this pleasantly messy sandwich from Florence.
Total time: 490 minutes
Yields: 4 servings
Number of ingredients: 9
Ingredients:
  • 2 cups halved cherry tomatoes
  • 1⁄4 cup plus 2 Tbsp. extra-virgin olive oil
  • 1⁄4 cup balsamic vinegar
  • 1 tbsp. capers
  • 10 oil-packed anchovy fillets, finely chopped (2 Tbsp.)
  • Crushed red chile flakes
  • Salt and freshly ground black pepper
  • One 8-oz. ball burrata
  • 4 small crusty sandwich rolls
How to cook:
  1. To a large bowl, add the tomatoes, oil, vinegar, capers, anchovies, a pinch of chile flakes, and a generous pinch each of salt and black pepper. Stir well to combine. Cover with plastic wrap and let rest on the countertop or in the refrigerator for 8 hours or up to overnight.
  2. When ready to serve, let the tomato mixture come to room temperature. Split each sandwich roll and top with some of the tomato mixture (stir briefly before spooning it on). Divide the burrata among the rolls. Season with salt, black pepper, or more chile flakes to taste, and serve.
Notes: Fried Burrata with Balsamic-Marinated Tomatoes, Place a handful or two of microgreens on a serving platter and put the burrata in the center. Add the basil to the marinated tomatoes and stir to …

Marinated Tomato and Burrata Salad

Marinated Tomato and Burrata Salad
Perfectly Marinated Tomatoes with a big old pile of Burrata on top make for the perfect summer salad!
Provided by: Gaby
Prep time: 15 minutes
Yields: 6 servings
Cuisine: Italian,Mediterranean
Number of ingredients: 12
Ingredients:
  • 2 teaspoons Garlic Minced
  • 2 teaspoons Shallots Minced
  • 2 teaspoons Dried Oregano
  • 2 teaspoons Dried Parsley
  • ½ teaspoons Freshly Cracked Black Pepper
  • ½ teaspoons Kosher Salt
  • ¼ cups Red Wine Vinegar
  • 2 Tablespoons Finely Shredded Parmesan Cheese
  • 1 cup Extra Virgin Olive Oil
  • 4 cups heirloom tomatoes halved (cherry tomatoes and larger tomatoes)
  • 8 oz burrata cheese torn into large bite sized pieces
  • Kosher salt and pepper to taste
How to cook:
  1. Combine all the ingredients in a food processor except the olive oil and whirl together for 1-2 minutes until everything is finely chopped. While the food processor is still running, stream in the olive oil until fully incorporated. Transfer the vinaigrette to a air tight container and set aside until ready to use.
  2. In a large bowl, combine the cherry tomatoes and ½ of the vinaigrette and toss to combine. Save the remaining vinaigrette for future use. Taste and season with salt and pepper as needed. Let the mixture sit for 20 minutes and then serve at room temperature with burrata on top.
Notes: Burrata Cheese with Roasted Cherry Tomatoes, Instructions. Pull tomato jar out of the refrigerator, along with ball of burrata, and let both come to room temperature. Sprinkle with salt and freshly …
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