📝 About This Recipe
This elegant dish celebrates the contrast between the cool, buttery heart of Italian burrata and the deep, syrupy complexity of a slow-simmered balsamic reduction. Nestled atop a vibrant bed of sun-ripened heirloom tomatoes and fragrant basil, the cheese acts as a canvas for high-quality olive oil and crunchy sea salt. It is a sophisticated, no-cook masterpiece that brings the rustic charm of a Tuscan summer evening straight to your table.
🥗 Ingredients
The Star of the Show
- 2 balls Burrata Cheese (8oz each, strictly at room temperature)
The Balsamic Reduction
- 1 cup Balsamic Vinegar of Modena (use a decent quality ACETUM)
- 1 tablespoon Honey or Brown Sugar (to balance the acidity)
The Tomato Base
- 2 large Heirloom Tomatoes (sliced into thick rounds)
- 1 cup Cherry Tomatoes (halved, variety of colors)
- 3 tablespoons Extra Virgin Olive Oil (first cold press, robust flavor)
- 1 teaspoon Flaky Sea Salt (such as Maldon)
- 1/2 teaspoon Freshly Ground Black Pepper (to taste)
Aromatic Garnish & Sides
- 1/2 cup Fresh Basil Leaves (torn by hand to prevent bruising)
- 2 tablespoons Pine Nuts (lightly toasted)
- 1 loaf Ciabatta or Baguette (sliced and toasted with garlic)
- 1 handful Fresh Arugula (for a peppery bite)
👨🍳 Instructions
-
1
Remove the burrata balls from the refrigerator at least 30-45 minutes before serving; the creamy stracciatella center must be luscious and fluid, not cold.
-
2
In a small stainless steel saucepan, combine the balsamic vinegar and honey over medium heat.
-
3
Bring the vinegar to a gentle simmer, then reduce heat to low. Let it bubble softly for 12-15 minutes until it has reduced by half and coats the back of a spoon.
-
4
Remove the balsamic glaze from the heat and pour into a glass bowl to cool; it will thicken significantly as it reaches room temperature.
-
5
While the glaze cools, toast your pine nuts in a dry skillet over medium-low heat for 3-5 minutes until golden and fragrant. Set aside.
-
6
Wash and slice the heirloom tomatoes into 1/2-inch thick rounds and halve the multicolored cherry tomatoes.
-
7
Arrange a light bed of arugula on a large wooden board or chilled ceramic platter to provide a base for the tomatoes.
-
8
Layer the heirloom slices and scattered cherry tomatoes over the greens, seasoning them immediately with a pinch of flaky sea salt to draw out their juices.
-
9
Carefully pat the burrata balls dry with a paper towel and place them in the center of the tomato arrangement.
-
10
Using a sharp knife, gently score a 'cross' into the top of the burrata skin, allowing just a hint of the cream to peek through.
-
11
Drizzle the extra virgin olive oil generously over the cheese and the tomatoes.
-
12
Using a spoon, lace the thickened balsamic glaze in a zig-zag pattern across the entire dish.
-
13
Scatter the toasted pine nuts, hand-torn basil leaves, and a final crack of black pepper over the top.
-
14
Serve immediately with warm, garlic-rubbed crostini to scoop up the escaping cream and juices.
💡 Chef's Tips
Always use room temperature cheese; cold burrata loses its signature buttery texture. Don't over-reduce the balsamic glaze; if it becomes tacky like hard candy, whisk in a teaspoon of water to thin it out. Tear your basil leaves instead of chopping them with a knife to avoid oxidation and keep the edges bright green. If heirloom tomatoes aren't in season, use roasted red peppers or grilled peaches for a stunning flavor alternative. Use a high-quality finishing oil; since this is a raw preparation, the flavor of the oil is very prominent.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or a dry Rosé to cut through the richness of the cheese. Serve alongside a platter of Prosciutto di Parma for a salty, savory contrast. Add a few sprigs of fresh mint alongside the basil for an unexpected refreshing note. Accompany with a bowl of warm Castelvetrano olives for a complete Italian aperitivo experience.