From Chef & Food Stylist Kevin Do
This dish is great for hosting and can easily be taken to the next level with a nice oil, cured meat, or seasonal fruit. I love this dish in the summer. The acidity and sweetness of the tomatoes is complemented well by rich and creamy burrata. Feel free to use your favorite tomato varietal. I suggest using high-quality ingredients since the components really need to shine. Use whatever loaf of bread you like — you can’t really go wrong. I like focaccia or a rustic sourdough. I like to let my burrata rest at room temperature for a smoother, creamier mouthfeel. This dish is rustic, loose, and offers a lot of room for personal touches.
Serves: 2–4
Total Time: 45 minutes
Temp: High (500F)
Ingredients
1 small pack cherry tomatoes
1 loaf bread
2 burrata balls
Basil
Special Tools
Plancha or cast iron pan
To Finish
Olive oil
Flaky salt
Fresh basil
Instructions
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Heat the plancha or cast iron pan to high heat. Add a healthy amount of oil and blister the tomatoes for 4–5 minutes while moving them around for even cooking.
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Slice bread and brush with oil or butter. Toast on both sides to your preference.
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Lightly tear burrata and loosely place on toast, followed by blistered tomatoes.
Finish with olive oil, flaky salt, and basil.