<i>Burrata</i> with Cherry Tomato Confit
<i>Burrata</i> with Cherry Tomato Confit
Open in full-screen mode

Burrata with Cherry Tomato Confit

Preparation
20 MIN
Cooking
30 MIN
Chilling
30 MIN
Servings
4
Share

Ingredients

Tomato Confit

Burrata

Preparation

Tomato Confit

  1. With the rack in the middle position, preheat the oven to 325°F (165°C).
  2. In a bowl, combine the tomatoes, lemon juice, sugar and salt. Let marinate for 5 minutes. Drain.
  3. In a baking dish, combine the tomatoes and oil. Bake for about 25 minutes or until the tomatoes begin to caramelize and wilt.
  4. Transfer to a serving dish. Refrigerate for 30 minutes or until completely chilled.

Burrata

  1. In a large skillet over medium-high heat, brown the garlic in the oil. Remove the garlic. Add the bread and toast on both sides. Add oil, if needed.
  2. Place the burrata over the tomatoes and cut in half. Season with pepper and top with the basil. Serve with the toasted bread.

Note

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.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum