Everyone, meet my DREAM summertime meal.
Yes, I did say meal. I know technically this is an appetizer, but 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.
It. Is. SO. Good.
Do you guys remember on Monday how I told you all that I found the prettiest heirloom tomatoes over the weekend!?? Yeah, well this is just ONE of the MANY recipes that have come from that batch of tomatoes. Honestly, you cannot believe all the recipes inspired by these heirloom tomatoes. I know how insane it sounds, but I swear, finding those tomatoes was basically the best thing ever for my creative juices.
Really, I need to try to make it out to the farm stand a bit more. I mean, you just never know what you might find!
So here’s how this whole recipe goes down. First, you should know that it is embarrassingly EASY. Like toss everything together in a bowl and call it a day.
…one, start off with your marinade. It’s a simple blend of olive oil, balsamic vinegar, fresh garden herbs (or for me herbs in pots outside my door…which I LOVE having), garlic, salt + pepper. Super simple blend, but seriously SOOOO good.
…two, now add in your tomatoes. They don’t have to be heirloom cherry tomatoes, but if you can find them, I want to BEG you to cough up the extra bucks and buy the heirlooms. Like nothing compares – NOTHING. It’s like eating candy. YUM.
…three, chill time. You wanna let your tomatoes marinate for at least thirty minutes, but a few hours is ideal…meaning, yes, this is an amazing party appetizer that you can make in advance. Yes, please!
…four, once your tomatoes have had some chill time and you’re ready to dive in, you need to grill or toast some really good bread. I love a good seeded sourdough.
…five, and probably most importantly, get yourself a few balls of really good burrata cheese. Oh yes, burrata, aka my favorite cheese of the summer.
…six, find some fresh figs to pair with your cheese, tomatoes, and bread.
….seven, eat, and eat, and EAT. Well um, OK. 🙂
Pretty simple, right? So simple that I’m pretty sure this recipe should become at least a once weekly thing until summer’s end. Yes, FOR SURE.
And let’s not even talk about summer’s end until mid September, because even though the days are slowly getting shorter and my nights are becoming increasingly colder, I am not even ready to think about the fact that this is our last full month of summer. Just no… I can’t.
From now until mid September it’s going to only be talk of tomatoes, corn, zucchini, all the berries, all the stone fruits, and all the icy cold sweet treats. Deal? K, cool!
Soooo, this means tomatoes + burrata for dinner, right???
OK, and lastly, I have some exciting news to share! The Bloglovin’ Awards will be held in New York City on September 12, 2016 and Half Baked Harvest has been nominated as one of their Top 5 Food Blogs. I am so excited and obviously, I would be thrilled if you guys would click over, check out the other nominees and vote for your favorite…me or maybe someone else. But umm, okay, I totally hope it’s me! ? 2016 Bloglovin Awards
You can vote once a day through September 12th, here’s the link to check it all out. Go NOW and VOTE… please and thank you!!
Marinated Cherry Tomatoes with Burrata + Toast.
- 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
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.
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.
Preheat your grill to high heat or preheat your oven to 400 degrees F.
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.
Summer tomatoes + cheese + carbs?!? Yup. Happening without a doubt over here! ?