Burrata with Jammy Tomatoes, Pine Nuts, and Basil
Creamy burrata with warm blistered cherry tomatoes, toasted pine nuts, basil, and pan-toasted bread.
Creamy burrata with warm blistered cherry tomatoes, toasted pine nuts, basil, and pan-toasted bread.
Servings: 2 Time: ~20 min
Ingredients
- 1 ball burrata, 4-8 oz
- 1 pint cherry tomatoes
- ¼ cup pine nuts
- 1 small bunch basil
- 2-4 slices good bread
- 2 tablespoons olive oil, divided, plus more for finishing
- 1 small garlic clove, optional
- 1 teaspoon balsamic vinegar or red wine vinegar, optional
- Kosher salt
- Black pepper
- Optional: flaky salt
Method
Toast Pine Nuts
Put pine nuts in a dry pan over medium-low heat.
Stir often for 2-4 minutes, until lightly golden and nutty-smelling.
Immediately transfer to a bowl. Pine nuts burn quickly.
Toast Bread
Use the same pan.
Add a small drizzle of olive oil.
Add bread slices and toast for 1-2 minutes per side, until golden.
Sprinkle lightly with salt and set aside.
Make Jammy Tomatoes
Cut about ¾ of the cherry tomatoes in half. Keep a few raw and halved for the final platter.
Heat a pan over medium-high heat.
Add 1 tablespoon olive oil.
Add the halved tomatoes and a pinch of salt.
Cook for 6-8 minutes, stirring occasionally, until the tomatoes soften, blister, and get juicy.
Optional: add 1 finely minced garlic clove for the last 30 seconds only.
Turn off heat.
Optional: stir in balsamic or red wine vinegar.
Assemble
Place burrata on a plate or shallow bowl.
Tear it open gently with a spoon.
Spoon the warm jammy tomatoes around and partly over the burrata.
Add the fresh halved tomatoes.
Top with toasted pine nuts, basil leaves, a drizzle of olive oil, black pepper, and a pinch of salt or flaky salt.
Serve with pan-toasted bread.