Tomatoes And Burrata Food

GRILLED TOMATOES AND BURRATA

Steps:

• Prepare a grill for medium-high heat. It's best to use a grill basket, but if you don't have one, oil the grill grates.
• Cut the tomatoes in half crosswise and brush with 4 tablespoons of the olive oil. Place the tomatoes cut-side down on the grill (or grill basket) and cook until the tomatoes are softened and charred, about 4 minutes. Flip once and continue to cook for 1 to 2 minutes more. The tomatoes should be tender.
• Place the tomatoes in a serving bowl cut-side up and season generously with salt and pepper. Place the burrata in the center of the tomatoes and cut in half. Garnish with the basil and oregano. Sprinkle with lemon zest and drizzle with the balsamic glaze and remaining 2 tablespoons olive oil. Serve with crusty bread.

RIGATONI WITH ROASTED CHERRY TOMATOES AND BURRATA

Steps:

• Preheat the oven to 400 degrees F. Toss the tomatoes with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread the tomatoes on a rimmed baking sheet and roast until softened, about 20 minutes. Return to the bowl and stir with a wooden spoon to break up the tomatoes and make a chunky sauce.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• While the pasta is cooking, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until lightly golden, about 3 minutes; add to the bowl with the tomatoes.
• Add the pasta to the tomato mixture and toss, adding enough of the reserved pasta cooking water to loosen the sauce. Stir in the oregano and season with salt and pepper. Top each serving with the burrata, basil, a drizzle of olive oil and a few grinds of pepper.
• Cook's Note: Burrata is fresh mozzarella that's filled with cream and curds, so it oozes when cut. If you can't find it, top your pasta with ricotta instead.

TOMATOES AND BURRATA

Steps:

• Cut each ball of cheese in half crosswise and place the halves, cut side down, on 4 salad plates. Cut each tomato in half through the stem end and distribute them around the burrata. Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar and sprinkle with kosher salt and pepper. Scatter the basil on the salads, sprinkle with fleur de sel, and serve with Garlic Toasts.
• Preheat the oven to 400 degrees F.
• Slice the baguette diagonally into 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.
• Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper. Bake the toasts for 15 to 20 minutes, until they are browned and crisp. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Serve at room temperature.

FUSILLI WITH GRAPE TOMATOES AND BURRATA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 3/4 cup cooking water and then drain.
• Meanwhile, heat 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the garlic and cook until just starting to brown, about 1 minute. Add the tomatoes and a big pinch of salt and cook, without stirring, until the tomatoes start to blister and split, 1 to 2 minutes. Continue cooking, stirring and gently smashing the tomatoes, until they break down, 2 to 4 minutes. Stir in the red pepper flakes.
• Add the pasta and 1/2 cup of the cooking water to the tomatoes. Cook over medium-high heat, gently stirring, until the pasta is well coated, 1 to 2 minutes. Add more cooking water if the pasta is dry; season with salt.
• Divide the pasta among shallow bowls. Carefully cut the burrata into quarters and place on top of the pasta. Lightly season the burrata with salt and pepper and drizzle with the remaining 1 tablespoon olive oil. Sprinkle with the oregano.