Sun Gold Tomato Caprese with Burrata
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!
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
- ½ 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 panko and sauté for 3-5 minutes until it starts to turn golden brown about 30 seconds before it's done, add the garlic. Remove from heat and transfer to a paper towel lined plate to drain any excess oil. Use as needed
Notes
Burrata is the perfect creamy complement to the toasted breadcrumbs. If you can't find it, use fresh mozzarella.
Nutrition
Calories: 108kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 60mg | Potassium: 388mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1373IU | Vitamin C: 22mg | Calcium: 28mg | Iron: 1mg