image_print

An old classic with an Em’s Food twist!  You really can’t go past this food union of tomatoes, basil and mozzarella but why not jazz it up a bit?  Gorgeously sweet and caramelised roasted tomatoes, peppery, fragrant basil with gloriously chewy but moist on the inside Burrata.  Burrata you ask?  Yep, it is the divine master of mozzarella.  That beautiful sculpture you see in the middle is an outer shell of stringy, chewy mozzarella filled on the inside with cream  that oozes onto the plate when sliced.  Perfect for scooping up with chunks of ciabatta.  Food art.

 

Prep time:  5 Minutes              Cooking time:  20  Minutes               $$  Medium Budget

 

Serves 6

 

2 x punnets of truss tomatoes

Extra virgin olive oil

Sea salt and cracked pepper

1 x Burrata*

1 cup of basil leaves (go for the tender baby leaves from the bunch of you can)

1 tbs of aged balsamic vinegar

 

Preheat the oven to 200°C.  Place the tomatoes in lots of 2 on a lined baking tray.  Drizzle with a good lug of extra virgin and season well with salt and pepper.  Place in the oven for 20  minutes or until the skins are just starting to split and the tomatoes are looking nice and caramelised.

 

Place the burrata in the centre of a platter and place the tomatoes around the outside.  Drizzle the juices from the tomato tray over the tomatoes as well as a little more olive oil.  Drizzle the balsamic over the tomatoes and scatter over the basil leaves.  Serve in the centre of the table with a knife to cut the cheese.  It makes for an impressive BBQ side or is an excellent accompaniment to a pork or lamb roast.  It is equally good on its own with warmed slabs of Italian bread.

 

*  Woolworths Gold Brand of cheeses has Burrata and it can also be found at good delicatessens.  If you can’t get it Buffalo mozzarella, normal mozzarella or bocconcini are good substitutes.