This was a farmers market inspiration that came to me as I was wondering around a little hungover and a lot hungry. Saw the heirloom tomatoes first and was instantly hooked by the visuals. I knew these were destined for my belly. The second thing that popped into my mind was cheese and I headed to this guy that has this delicious buratta cheese. I tend to only buy it if I know I’ll use it that night since the flavor and texture really change quickly and it’s bad after just a few days.
Freshness all around is really important with this recipe for the best effects. You can easily scale this up or down depending on how many people you are serving. I’d also recommend some fresh crunchy bread to go with it and sop up the extra sauce.
One last note is that these tend to fall apart a bit as you cut into them depending on the firmness of your tomatoes. Either way, it still tastes delicious and is a fun, fresh summer appetizer or meal. Let me know what you think in the comments!
Burrata Caprese Salad “Sandwiches” with a Garlic and Chili Inflused Balsamic Reduction
This was a farmers market inspiration that came to me as I was wondering around a little hungover and a lot hungry.
- 3 medium to large heirloom tomatoes sliced 1/4 inch thick
- 4 ounces burrata cheese cut into 6 even pieces
- 1/2 cup basil fresh
- 1 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 clove garlic crushed
- 1/2 cup arugula
- 1 pinch red pepper flakes
- salt and pepper to taste, freshly cracked
Bring balsamic vinegar to a boil in a sauce pot. Add the garlic clove and red pepper flakes. Reduce heat to low and let simmer for about 20 minutes until reduced to about 1/3 of a cup. Strain it into another container to remove the garlic and flakes.
While the balsamic is reducing, slice tomatoes about 1/4 thick, you should get enough for six sandwiches (twelve slices). Lay half the slices on a plate or serving platter. Add fresh sea salt and cracked pepper.
Take your burrata and cut it into 6 even pieces. Spread it on top of the tomato slice. Add one or two basil leaves depending on how big they are, the cucumbers, arugula and the avocado.
Top the sandwiches with the remaining tomatoes slices. I like to alternate the colors. Then drizzle with olive oil and the balsamic reduction and enjoy!