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While this is not a classic caprese salad, it’s definitely a memorable one. It combines sliced fresh beefsteak tomatoes that are salted to bring out their best with roasted grape tomatoes, which cook to a jammy, concentrated sweetness. And instead of fresh mozzarella, creamy burrata cheese enriches everything. Garlic-rubbed toast is the perfect accompaniment.
How to Make It
Preheat oven to 450°F.
Place grape tomatoes on a large rimmed baking sheet lined with parchment paper. Drizzle with 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss gently to coat; arrange in a single layer on pan. Bake at 450°F until wilted and lightly charred in spots, about 15 minutes, stirring after 10 minutes. Cool slightly.
Meanwhile, arrange tomato slices on a work surface; sprinkle evenly with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat a grill pan over high heat. Brush bread evenly with 1 tablespoon oil. Arrange bread in pan; cook until toasted with grill marks, 1 to 2 minutes on each side. Remove bread from pan; rub bread with cut sides of garlic clove. Discard garlic.
Arrange tomato slices on a platter. Top with roasted tomatoes and basil leaves. Arrange burrata on platter. Break burrata ball open. Drizzle remaining 1 1/2 teaspoons oil over burrata and tomatoes; garnish with additional pepper, if desired.