Burrata and tomatoes will never be the same again!
Burrata is such a beautiful cheese. It’s unctuous without being over-whelming. All it asks is to be treated well and paired perfectly. And tomatoes and burrata are like that first love you can never forget. A good blistering in the pan to the tomatoes helps bring back the excitement in this relationship for me.
What you need:
1 large ball of burrata (200 gms)
Crackers/bread to serve
For the blistered tomatoes:
200 gms grape tomatoes (or cherry)
1 tsp olive oil
1 tbsp balsamic vinegar
Salt – to taste
Sugar – a tiny pinch
For the fried capers:
2 tsp olive oil
1 tbsp capers
For the topping:
1 tbsp pine nuts
1 handful of fresh basil
Drain the burrata from the preserving liquid and bring to room temperature. Burrata should never be served very cold.
Toast some sourdough bread with olive oil, if using any.
Bring a non-stick pan up to heat and dry roast the pine nuts for a couple of minutes until golden brown. Remove from the pan and keep aside.
Add a couple of spoons of olive oil to same pan and fry the capers. This will take just about two minutes. Drain and keep in a separate bowl.
Using the same pan, add a touch more of olive oil and then the grape tomatoes, whole. Give it a cracking of salt, a tiny pinch of sugar and cover it to cook for a few minutes. Cook until slightly mushy and blistered, with a slight char. Deglaze the pan with some good quality balsamic vinegar.
To serve, place the ball of burrata on the plate. Spoon the tomatoes while still warm. Top with toasted pine nuts and some torn basil leaves.
Remember to share it with someone you love.