This Appetizer is great for parties. The recipe is super adjustable so if you need to make more or want to change the tomatoes for a different vegetable, like eggplant, squash, or something else. I prefer to use the tomatoes locally grown in New York they are much juicer, and sweeter. I love to pick them at the local farm in Amagansett, especially in August. The Burrata goes great with the crunchy crostini and the sweet tomatoes.

Cook time: 6 minutes

Prep time: 5 minutes

Serving size: 8-10


  1. 2 beefsteak tomatoes sliced ¼ inch thick
  2. 3 samll balls of Burrata
  3. 3 tablespoons of olive oil
  4. crostini
  5. salt and pepper to taste
  6. ¼ cup of chiffonade basil


  1. In a large bowl, coat the tomatoes in the oil, salt, and pepper.
  2. Set a grill to medium heat and grill the tomatoes on each for 3 minutes.IMG_3038-1.JPG
  3. Serve with the burrata and crostini and top with the basil.

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