Did you know the name burrata comes from the Italian word “burro” meaning butter? That’s because burrata cheese is a variation of classic mozzarella that is stuffed with a creamy filling made of cream and small curds of mozzarella, reminiscent of soft butter.
Cut each baguette loaf into 1-inch thick slices. Arrange in a single layer on a large baking tray. Brush each side with olive oil. Then, place on the center rack in the oven and broil on high for 1-2 minutes. Keep a close eye so they don't burn. Flip, and broil again for 1-2 minutes until golden or desired crustiness. Set aside.
1 baguette
Make the marinade. Finely mince the garlic cloves, red onion, parsley and basil. When you think you’ve chopped it small enough, keep going. Then, add all the marinade ingredients into a large serving bowl. Add the cut cherry tomatoes and toss to combine. Refrigerate and marinate for at least 30 minutes, but the longer, the better.
3 Tablespoon red wine vinegar, 3 Tablespoon olive oil, 1/2 small red onion, 2 garlic cloves, 2-3 stems of parsley, 1/2 cup fresh basil, 16 ounces cherry tomatoes
Once the tomatoes have marinated and released some of its juices, place the fresh burrata balls into the center of the serving bowl, surrounding the tomatoes and marinade. I like to rip a few burrata balls on the sides for aesthetic taste.
3-4 large burrata balls, about 16 ounces each ball
Top with additional sea salt, cracked black pepper and fresh basil leaves. Balsamic glaze or pesto is optional. Serve with toasted crostini.
flaky sea salt, freshly cracked black pepper, fresh basil, balsamic glaze or pesto
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.