Sun Gold Tomato Caprese with Burrata

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Sun Golds are giving me LIFE these days! This Sun Gold Tomato Caprese with Burrata cheese and toasty breadcrumbs is truly the easiest summer noshing situation ever!

Sun Gold Tomato Caprese with Burrata from www.whatsgabycooking.com (@whatsgabycookin)

If I could eat nothing but sun gold tomatoes, burrata cheese, some stone fruit and maybe some pizza for the next 4 months, I WOULD BE THRILLED. This Sun Gold Tomato Caprese is true perfection. Sun Golds are what caprese dreams are made of. Next time you see some at your local market, snag a few pints and make this.

If you haven’t heard of Sun Gold Tomatoes before – let me be the first to welcome you to your new go-to tomato. The flavor of Sun Gold tomatoes is superb and gets sweeter the darker it gets. Like many yellow-orange tomatoes, Sun Gold tastes almost fruity and they’re easy to just pop into your mouth, one after the other.

It works as an appetizer if you want to serve with crostini. It can also work as a full meal if you want to just go to town by yourself… which I would highly recommend. No matter what way you slice it, this recipe is one you’ll want on repeat…

More summer tomato ideas:

Sun Gold Tomato Caprese with Burrata from www.whatsgabycooking.com (@whatsgabycookin)

Sun Gold Tomato Caprese with Burrata

5 from 1 vote
Sun Gold Tomatoes are pretty much the end all, be all, when it comes to tomatoes. This Sun Gold Tomato Caprese with Burrata and Breadcrumbs is basically all I want to eat for the rest of time!
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Side Dish, Salad
Cuisine Italian
Servings 6 people

Ingredients
  

  • 2-3 pints sun gold tomatoes quartered
  • 1-2 balls burrata cheese
  • fresh baby basil leaves
  • Maldon Sea Salt to taste
  • freshly cracked black pepper to taste
  • olive oil to garnish
  • super thinly sliced toasted crostini

For the Toasted Breadcrumbs

  • 1/2 cup panko breadcrumbs
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 cloves garlic, finely chopped

Instructions
 

  • On a platter arrange the balls of burrata torn open with the sun gold tomatoes and top with the additional ingredients. Serve alongside crostini.

For the Breadcrumbs

  • Place a large non-stick skillet over medium heat with the olive oil and butter. Add the garlic and panko and sauté for 3-5 minutes until it starts to turn golden brown. Remove from heat and transfer to a paper towel lined plate to drain any excess oil. Use as needed

5 Comments

  1. This sounds so delicious Gaby! This and some wine and it’s a perfect light summer dinner too! I think you left out the ingredients for the toasted breadcrumbs though- do you mind adding those? Love your recipes and your style! Thank you!!

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