I have been waiting for this week of Summer Fest since the beginning when we kicked things off. Tomatoes, which is what we are celebrating today, are in my opinion one of the most versatile ingredients in have in the kitchen. They can be crafted into an amazing sauce, a soup, tossed into a pasta salad, baked on a pizza, stuffed with herbs and cheese, made into a decadent homemade bloody Mary, the possibilities are endless. But, if I had to narrow down my favorite way to serve tomatoes, it’s got to be this simple presentation of sliced zebra tomatoes from my farmers market, some burrata cheese, freshly toasted crostini, flaky salt and freshly ground pepper.
It’s a simple dish but it’s one of my favorite appetizers/snack to serve when having people over. It only takes a few really special ingredients and people are going to be obsessing over the combination.
Let’s start with the tomatoes. I mean what’s not to love about these beautiful and vibrant tomatoes. Their stripes are colors just make for a pretty plate.
And the burrata. Tell me you’ve all had the experience of eating some burrata? If not, you absolutely need to try to get your hands on some soon. It’s hands down the BEST cheese in the entire world. It’s a fresh Italian cheese that’s made with mozzarella and cream. The outside looks like a fresh mozzarella ball, but when you break into the centers its a creamy mess of goodness. (Sometimes I eat it plain on a spoon with some salt on top. It’s pretty much like the best stuff on earth.)
So, with the combination of freshly picked zebra tomatoes and creamy burrata, all you have to do it throw it on top of a toasted piece of baguette with a drizzle of olive oil and dust the top with some flaked salt and pepper. Done. Call it a day. Make sure you put plenty out to serve because these bites will go fast!
Summer Fest: Zebra Tomato and Burrata Crostini
- 1 French baguette sliced
- Extra virgin olive oil
- 6-8 Zebra Tomatoes any color sliced into 1/2 inch rounds
- 1 lb fresh Burrata Cheese
- Maldon salt
- Freshly cracked black pepper
- Preheat the oven to 425 degrees.
- Arrange the sliced baguette onto a baking sheet and drizzle with extra virgin olive oil.
- Place into the oven for about 10-15 minutes until the bread is just slightly golden brown. Remove from oven and set aside.
- Arrange the sliced tomatoes, burrata cheese and crostini pieces on a serving platter. Dust the tomatoes with salt and pepper and serve.
- Summer Fest 2011 is a fabulous multi-week celebration of all things Summer with some fantastic people from Food Network and Cooking Channel as well as lots of great food bloggers and myself!
Here’s what’s been going on:
June 22: Eggplant
July 6: Peaches
July 20: Cucumbers
August 3: Cherries
August 17: Corn
August 31: Tomatoes (that’s today!)
September 14: Broccoli