I am a total sucker for burrata – for those of you that have not yet encountered this delightful cheese, it is a fresh Italian cheese made with mozzarella and cream… and it is delicious! I find myself always ordering it if I see it on a menu. I mean – what’s not to love about a creamy cheese, especially when paired with juicy and colorful tomatoes. This appetizer takes MINUTES to throw together, and not only is it stunningly pretty, but it is so fresh and tasty!
8 oz container of Burrata Cheese
1 pint Cherry or Grape Tomatoes (I used heirloom for the color)
2-3 tbsp Balsamic Vinegar
2 tbsp Olive Oil
5 Basil Leaves, julienned (see below)
Salt & Pepper
Remove the cheese from the liquid, and pat dry with a paper towel. Place in the cente rof a serving platter or plate. Slice the Tomatoes in half and place into a mixing bowl. Add the olive oil, salt, and pepper, and toss until all tomatoes are coated. Taste the mixture to ensure the seasoning is right! Pour the tomatoes over the burrata. Drizzle with as much balsamic as you like. Julienne the basil – Stack the basil leaves and then roll into a tube. Using a sharp knife, carefully cut little strips across the rolled basil… you will create little curly ribbons of basil that are oh so pretty when sprinkled on top of the tomatoes and cheese. Buon appetito!