Burrata with Cherry Tomato Confit

Burrata with Cherry Tomato Confit

  • Preparation 20 min
  • Cooking 30 min
  • Chilling 30 min
  • Servings 4

To take this cheesy dish to new pleasurable heights, we split the burrata at the very last second so that its velvety centre mingles with the scattering of sweet confit tomatoes.

  • Végétarien
  • Sans noix
  • Sans oeufs

Categories

Ingredients

  • Tomato Confit

    • 2 cups (280 g) cherry tomatoes, halved
    • 1 tbsp (15 ml) lemon juice
    • 1 tsp sugar
    • ½ tsp salt
    • ¼ cup (60 ml) olive oil
  • Burrata

    • 3 cloves garlic, halved
    • 3 tbsp (45 ml) olive oil
    • 6 slices country bread
    • 1 ball burrata cheese, about ½ lb (225 g), drained (see note)
    • 3 tbsp fresh basil leaves, torn
    • Pepper

Preparation

  • Tomato Confit

  • Burrata

Note from Ricardo

Burrata is a fresh, semi-soft cheese made from water buffalo or cow’s milk and can be found in specialty cheese shops. It resembles fresh mozzarella cheese, but its centre is filled with mozzarella curds and cream. If unavailable, substitute with fresh mozzarella in this recipe.

Personal Note