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
- 2 beefsteak tomatoes sliced ¼ inch thick
- 3 samll balls of Burrata
- 3 tablespoons of olive oil
- salt and pepper to taste
- ¼ cup of chiffonade basil
- In a large bowl, coat the tomatoes in the oil, salt, and pepper.
- Set a grill to medium heat and grill the tomatoes on each for 3 minutes.
- Serve with the burrata and crostini and top with the basil.