I’ve wanted to make something like this for a while, and whenever I saw the pile of vibrant heirloom tomatoes at the grocery store I knew the time had come. The beautiful variegation is simple to do, but any color of tomato will taste amazing. Only good things happen when you combine fresh tomato, basil, and burrata cheese.
The first time I made this we basically stood over the counter eating it slice by slice until it was gone, accidentally spoiling our dinner. I wasn’t super happy about the photos I took the first time around, so I made this recipe again the following night. We told ourselves that we couldn’t inhale the entire loaf like we did before. Our intentions were good, but so is this bread. The baguette won us over and we ate the whole loaf again. Fans of bruschetta will undoubtedly love it as much as we did. Or just fans of tomato.
If you’re unfamiliar with burrata, it’s basically a pouch of soft stretched mozzarella stuffed with even softer mozzarella and fresh cream. Its flavor is subtle, milky, and awesome. If you can’t find burrata you could always use buffalo mozzarella or even something like ricotta if you prefer to have a spreadable consistency.
- 1 loaf french bread, cut in half length-wise
- 8oz burrata cheese
- 4 heirloom tomatoes, sliced
- 4 tablespoons fresh basil, chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Preheat oven to 425F.
- Brush the tops of each half of the french bread with 1 tablespoon of the olive oil. Place in oven for about 5 minutes until lightly toasted. If you prefer your bread more toasty just leave it in a little longer.
- Spread burrata over each half of the toasted bread. I use my fingers to break up the outer pouch of stretched mozzarella into little pieces. Drizzle with remaining 1 tablespoon of olive oil, sprinkle lightly with a little salt and fresh black pepper.
- Scatter chopped basil over the top of the cheese and then arrange sliced tomatoes on top of that. I used four tomatoes (I got about 4 slices out of each, two for each half) in a purple eggplant color, deep red, orange, and yellow. You could also alternate two colors or just use one color across the whole thing.
- Season with a little extra salt and pepper, slice, and enjoy!
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Oh burrata!… one of my favorite things that I can’t have anymore in Beijing… Looking at these pictures don’t help..
I want Fresh Tomatoes NOW! These photos are drool-worthy, watching the snow fall & dreaming of fresh tomatoes & basil for this!
One of the benefits of living so far south is most definitely my access to warm weather produce, even during the chillier months. Of course I wish I could see some snow!
I come form Puglia ie the hometown of burrata ahhh theyre so great
Oooh I can only imagine how great burrata from the original source must be. Yum!
I love it with just some incredible olive oil, parmesan shavings and black pepper :D