August is prime time to indulge in every fresh ripe tomato you can find. The farmers markets are overflowing with all varieties and I can’t get enough! One of my favorite combinations is Burrata cheese and roasted tomatoes. The sweetness of roasted tomatoes with this fresh Italian cheese made from mozzarella and cream is amazing. Burrata literally means buttery in Italian. Roasted tomatoes spread easily over the grilled bread dolloped with Burrata—and why not add bacon and basil to this delightful summer treat?
- 1 loaf sourdough bread sliced
- 1 container of burrata cheese
- 1 bunch of basil, julienned
- 5 slices of bacon, cooked and diced
- 1 bunch vine-on tomatoes or a dozen cherry tomatoes halved
- 6 cloves garlic, peeled and sliced
- 1⁄3 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- Heat oven to 425°. Place tomatoes and garlic on a rimmed baking sheet and drizzle with oil; season with salt and pepper. Bake until tomatoes soften and their skins split, about 25 minutes.
- Meanwhile, Heat grill to medium-high and grill bread 2-3 minutes a side. Cut slices in half and place alongside Burrata with the bacon and basil. When tomatoes are done roasting transfer to platter along with garlic slices and juices.
- To assemble: Smear a scoop of roasted tomato on the grilled bread, followed by the burrata, bacon and basil.