Dare I say? This is the perfect summer dish: dreamy burrata cheese with a cherry tomato caprese salad, fresh basil, all to be gobbled up on grilled sourdough bread. (Okay, fine, I used asiago sourdough bread and it was even more amazing!)
I am the biggest tomato lover I know. I have to have tomatoes in my house at all times or I can’t comprehend how to cook dinner. In the summertime, I have an abundance of tomatoes in the garden. (Read my article about How to Grow Tomatoes here.) I’m proud to say I grew every tomato you see in these pictures. It’s a delicious mix of my Rapunzel, Yellow Pear, Husky Red Cherry, and Watermelon Cherry tomatoes, all vine-ripened by the sun. It’s magic in a bowl!
The idea here is that you slathered the creamy burrata on the grilled sourdough and build little crostinis, but you could also cut the grilled bread into croutons and eat it with a fork if you prefer.
Looking for more recipes to make use of your summer harvest? Check out more of my Garden Recipes here.
Burrata Cherry Tomato Caprese
A variety of cherry tomatoes
2 oz burrata balls
Extra virgin olive oil
Sea salt, black pepper
- Set a burrata ball in each serving dishes.
- Slice cherry tomatoes in half, then set in a small bowl. Toss with extra virgin olive oil, good balsamic vinegar, sea salt, and black pepper. Tear fresh basil into small pieces and stir in.
- Slice sourdough, drizzle with olive oil, and grill directly over flames until nicely toasty, about 1-2 minutes per side. (Keep an eye on it!) Cut each piece in half.
- Spoon cherry tomatoes next burrata balls, add grilled sourdough, and a spring of fresh basil.