Burrata Cheese With Tomato Salsa And Olive Salsa
Serves: 6
Jewel Boehm
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Kalamata Olive (pitted)Directions:
1
Preheat oven to 375°F
2
Line large rimmed baking sheet with parchment paper
3
Arrange baguette slices on prepared baking sheet and brush both sides of bread with some oil
4
Bake until light golden and almost crisp, about 15 minutes
5
Transfer toasts to platter and cool
6
Reserve baking sheet with parchment
7
Maintain oven temperature
8
Toss tomatoes, 1 tablespoon oil, and 1/2 teaspoon coarse salt in medium bowl
9
Spread tomatoes on parchment-lined baking sheet, spacing apart
10
Place garlic cloves and rosemary sprig atop tomatoes
11
Roast until tomatoes and garlic are soft, 35 to 40 minutes
12
Cool slightly; peel garlic, then finely chop tomatoes, garlic, and rosemary leaves
13
Transfer mixture to small bowl; stir in 1 tablespoon oil
14
Season tomato salsa with coarse salt and pepper
15
Using on/off turns, coarsely chop all olives with chopped basil in processor
16
Transfer to another small bowl; add 2 tablespoons oil and season olive salsa to taste with pepper
17
DO AHEAD: Toasts, tomato salsa, and olive salsa can be made 1 day ahead
18
Store toasts in resealable plastic bag at room temperature
19
Cover and chill tomato salsa and olive salsa separately
20
Bring to room temperature before serving
21
Place burrata cheese balls in center of large platter
22
Cut large X in top of each, revealing creamy center
23
Spoon tomato salsa into center of 1 burrata cheese ball and olive salsa into center of second
24
Drizzle with additional oil
25
Garnish with basil and rosemary sprigs
26
Serve with toasts
27
Preheat oven to 375°F
28
Line large rimmed baking sheet with parchment paper
29
Arrange baguette slices on prepared baking sheet and brush both sides of bread with some oil
30
Bake until light golden and almost crisp, about 15 minutes
31
Transfer toasts to platter and cool
32
Reserve baking sheet with parchment
33
Maintain oven temperature
34
Toss tomatoes, 1 tablespoon oil, and 1/2 teaspoon coarse salt in medium bowl
35
Spread tomatoes on parchment-lined baking sheet, spacing apart
36
Place garlic cloves and rosemary sprig atop tomatoes
37
Roast until tomatoes and garlic are soft, 35 to 40 minutes
38
Cool slightly; peel garlic, then finely chop tomatoes, garlic, and rosemary leaves
39
Transfer mixture to small bowl; stir in 1 tablespoon oil
40
Season tomato salsa with coarse salt and pepper
41
Using on/off turns, coarsely chop all olives with chopped basil in processor
42
Transfer to another small bowl; add 2 tablespoons oil and season olive salsa to taste with pepper
43
DO AHEAD: Toasts, tomato salsa, and olive salsa can be made 1 day ahead
44
Store toasts in resealable plastic bag at room temperature
45
Cover and chill tomato salsa and olive salsa separately
46
Bring to room temperature before serving
47
Place burrata cheese balls in center of large platter
48
Cut large X in top of each, revealing creamy center
49
Spoon tomato salsa into center of 1 burrata cheese ball and olive salsa into center of second
50
Drizzle with additional oil
51
Garnish with basil and rosemary sprigs
52
Serve with toasts
53
* A soft, fresh Italian cheese made from mozzarella and cream; available at some supermarkets and at specialty foods stores and Italian markets
54
* A soft, fresh Italian cheese made from mozzarella and cream; available at some supermarkets and at specialty foods stores and Italian markets