Burrata with White Wine and Garlic Sautéed Tomatoes

Burrata with Wine and Garlic Sauteed Tomatoes

In Once Upon A Time time, I was in the land of Chicago, ever heard of it? I was there for a whopping two days and most of those days I was working. But on one fateful night I was able to venture out a whole two blocks from my hotel room. Of course, I got lost because this Texas girl did not understand the whole street on top of another street thing they’ve got going on there. Thankfully, I found my way to a fabulous restaurant, The Purple Pig. I was not alone that night as two amazing ladies were with me, Paula and Leslie.

Now I could go on and tell you the antics we got into that night, leaping across the restaurant making fools of ourselves trying to get a table, tormenting the chefs, and basically just having a good time as girls do in Chicago – but I’ll save you details (and our reputations) and tell you it was an unforgettable meal. The bone marrow with fresh herbs and Flur de sel was literally the best I’ve ever had and I have yet to have better. The Osso Buco — to…die…for and one of my faves, the burrata, was heavenly.

That’s what we’re here to talk about today. Burrata, if you haven’t seen it yet you will soon. It’s pretty much on every menu and blog these days and I’d figure with how much I eat it, I should at least share my favorite recipe inspired by the burrata at The Purple Pig. Now, this recipe is nothing like the one at the Purple Pig so don’t go there expecting this. The one there is a beautiful poetic blend of apples, grilled hohlrabi and mustard greens. I say inspired because I’ve never had burrata as an antipasti before and this is exactly that — a delicious amazing appetizer.

Fresh burrata is a beautiful thing. A pulled mozzerella wrapped around a blend of soft mozzerella and cream creating a lucious tantilizing cheese bomb when you break into it. You can find it at any specialty food market or your local cheese shop. Top it with tomatoes slowly simmered in white wine and garlic and you have a flavor explosion that could quite possibly send you into a short food coma.

Burrata with White Wine and Garlic Sauteed Tomatoes serves 4-6

  • 1 baguette
  • 1 teaspoon extra virgin olive oil, plus more for drizzling on bread
  • 3 tomatoes, diced
  • 2 cloves garlic, minced
  • 1/4 cup pinot grigio
  • pinch salt and fresh ground pepper
  • 8 ounces burrata, room temperature
  • 1 tablespoon fresh chopped basil

notes: Burrata can be found at most specialty grocery stores but make sure it’s fresh. I find mine in Dallas at Central Market and my local cheese shop, Scardello.

bread

Slice the baguette into 1-inch slices and place on a baking sheet. Lightly drizzle the baguette slices with olive oil. Place under the broiler and toast until lightly golden. Flip and toast the other side until lightly golden. Remove from the oven and set aside. Don’t go wondering off and toast until lightly burnt like someone in sock monkey slippers did.

tomatoes

Heat oil in a saute pan over medium heat. Add tomatoes,garlic, wine, salt, and pepper. Bring to a simmer and simmer until wine is reduced by half, about 8 to 10 minutes.

burrata

Place the burrata on a plate or large low-rimmed bowl. Pour sauteed tomatoes over the cheese and garnish with basil. Serve with toasted baguette slices.

Burrata with White Wine and Garlic Sautéed Tomatoes

Spoon cheese and sauteed tomatoes over a baguette slice and enjoy. Cheers.

Burrata with White Wine and Garlic Sautéed Tomatoes

Burrata with White Wine and Garlic Sautéed Tomatoes

Ingredients

  • 1 baguette
  • 1 teaspoon extra virgin olive oil, plus more for drizzling on bread
  • 3 tomatoes, diced
  • 2 cloves garlic, minced
  • 1/4 cup pinot grigio
  • pinch salt and fresh ground pepper
  • 8 ounces burrata, room temperature
  • 1 tablespoon fresh chopped basil

Instructions

  1. Slice the baguette into 1-inch slices and place on a baking sheet. Lightly drizzle the baguette slices with olive oil. Place under the broiler and toast until lightly golden. Flip and toast the other side until lightly golden. Remove from the oven and set aside.
  2. Heat oil in a saute pan over medium heat. Add tomatoes,garlic, wine, salt, and pepper. Bring to a simmer and simmer until wine is reduced by half, about 8 to 10 minutes.
  3. Place the burrata on a plate or large low-rimmed bowl. Pour sauteed tomatoes over the cheese and garnish with basil. Serve with toasted baguette slices. Spoon cheese and sauteed tomatoes over a baguette slice and enjoy.

Notes

notes: Burrata can be found at most specialty grocery stores but make sure it’s fresh.

http://www.insockmonkeyslippers.com/burrata-with-white-wine-and-garlic-sauteed-tomatoes

    Comments

  • Katrina @ Warm Vanilla Sugar


    This looks so good!! Yum!

  • Paula - bell'alimento


    Stop it! My favorite thing EVER! We need a return trip! xoxo

  • debbie


    running to the store now!

  • Melissa Lee


    What a fabulous recipe! I stumbled over your site on Pinterest and am now subscribing! My mouth is watering over this post!

  • Chung-Ah | Damn Delicious


    You had me at burrata! I mean seriously, who could resist this?

  • maria


    yummy

  • Jhl


    Please what is?Burrata? I gather it is some sort of cheese
    I live in France so access to lots of cheese is tip a cream melting cheese or Goats cheese?
    Really would like to try this
    JHL

    • In Sock Monkey Slippers


      Burrata is a mozzerella made with cream to give it a delicate soft texture.Hope you can find it in France!

  • racheal


    does it taste the same/will the recipe still work if you dont add the wine?

    • In Sock Monkey Slippers


      No, it won’t taste the same but you have too cook the way you feel is right for your tastebuds! You can never go wrong with tomatoes, garlic and basil so I’m sure it will taste really good.

  • Debtgirl


    Must try this!

  • Anne


    Delicious and simple! Stumbled upon this on Pinterest but will keep in my repertoire. Question…do you intend for the sauce to be spooned on warm or cool? With a really fresh burrata the heat would melt it…so I did it cool with mine…but some burratas are a little firmer and might stand up to more heat. Just wondering how you serve it? Thanks!

  • Vicky


    OH MY!!!! Once in a blue moon I can get burrata in my neck of the woods. Otherwise, it’s a 100 mile round trip to the nearest Trader Joe’s. I will be making soon.

  • Laurel


    You can also find burrata at Trader Joe’s.

  • Zayna [Miss Measurement]


    You just fused all my favorite things together: cheese, tomatoes and bread. I have got to try this out!

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