Tomatoes with Burrata and Almond Breadcrumbs

Tomatoes with Burrata and Almond Breadcrumbs

  • Preparation 15 min
  • Cooking 7 min
  • Servings 1
  • Makes 6 appetizers

This is an opportunity to showcase fleshy heirloom varieties of different colours. We like to slice them thickly for a meaty texture you can sink your teeth into.

Featured in RICARDO Magazine BACK TO SCHOOL 2018 (p. 69)
  • Végétarien
  • Sans noix
  • Sans oeufs



  • Almond Breadcrumbs

    • 1 garlic clove, cut in half
    • 2 tbsp (30 ml) olive oil
    • 3 cups (150 g) cubed day-old bread
    • 1/2 cup (85 g) toasted almonds
    • 1 tbsp chopped chives
  • Tomatoes

    • 1 1/2 lb (675 g) large heirloom tomatoes, cored, cut into 1/2-inch (1 cm) slices
    • 1 burrata about 1/2 lb (225 g), drained, at room temperature (see note)
    • Fleur de sel


  • Almond Breadcrumbs

  • Tomatoes

Note from Ricardo

Burrata is a fresh cheese made from buffalo or cow’s milk that has become more readily available. It looks a lot like fresh mozzarella, but the interior is filled with a creamy mixture of mozzarella and crème fraîche. Fresh mozzarella can be used in its place in this recipe.

Personal Note