Ingredients
2 (8 to 10-ounce) balls of fresh burrata cheese
2 pints cherry or grape tomatoes, preferably heirloom
Good olive oil
Aged balsamic vinegar
Kosher salt and freshly ground black pepper
20 fresh basil leaves, julienned
Sea salt or fleur de sel
for the Garlic Toasts:
Twelve (½-inch-thick) diagonally-cut slices of baguette
Good olive oil
1 large garlic clove, cut in half
Kosher salt
Preparation
Cut each ball of cheese in half crosswise and place them, cut side down, on four 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.
for the Garlic Toasts: Preheat the oven to 350 degrees.
Arrange the bread on a sheet pan and brush with olive oil. Bake for 8 to 10 minutes, until golden brown. Cool for 1 minute and rub each toast with the cut side of the garlic. Sprinkle with salt and serve.
