Burrata with Tomatoes and Basil

Ingredients

• 1 pint cherry or grape tomatoes, halved or quartered if large
• ¼ cup thinly sliced oil-packed sun-dried tomatoes
• 1 tablespoon thinly sliced fresh basil, plus more small leaves for garnish
• 1 medium clove garlic, pressed or minced
• ¼ teaspoon fine salt
• 1 tablespoon + 1 teaspoon olive oil, divided
• 2 teaspoons thick balsamic vinegar or balsamic glaze, divided
• 8 ounces burrata (2 balls)
• 1 ½ tablespoons pine nuts or chopped roasted pistachios
• Freshly ground black pepper
• Flaky sea salt, optional
• Optional: Crostini or crusty bread, for serving

Steps

1. 1

   If you’re using pine nuts: In a small skillet over medium-low heat, warm the pine nuts until they’re fragrant and turning lightly golden on the edges, about 3 to 5 minutes, stirring often (don’t let them burn!). Transfer them to a bowl to cool.

2. 2

   In a shallow serving bowl, combine the cherry tomatoes, sun-dried tomatoes, basil and garlic. Add 1 tablespoon of the olive oil and 1 teaspoon of the vinegar, and stir to combine all of the ingredients.

3. 3

   Gently tear open each ball of burrata and nestle them gently into the center of the tomato mixture. Drizzle the burrata with the remaining 1 teaspoon olive oil and 1 teaspoon balsamic vinegar. Sprinkle the pine nuts all over the dish, followed by some reserved basil leaves, plus a sprinkle of black pepper. Sprinkle a pinch of flaky salt over the cheese, if using.

4. 4

   Serve with crostini or crusty bread on the side, if using. This burrata is best the day it’s made, but leftovers are good for several days in the refrigerator, covered.