Cherry Tomatoes and Burrata with Crostini – A Quick, Easy Addition to Your Memorial Day Menu

Need a quick, easy addition to your Memorial Day barbecue? Try my Cherry Tomatoes and Burrata. I like serving this recipe as a side dish, but you can also serve it as a salad or an appetizer. My Cherry Tomatoes and Burrata recipe is absolutely delicious and, more importantly, super easy to prepare. I serve it like bruschetta over crostini.

If you haven’t tried burrata, you really should. It is a soft, fresh Italian cheese that is made from cow’s milk. When you take burrata out of the container, it will look much like fresh mozzarella because its outer shell is made of soft mozzarella cheese. But when you cut into burrata, you find an oozy, soft interior made of Stracciatella cheese. Actually, the Italian word “burro” translates as butter, indicating just how rich, decadent, and creamy burrata really is.

Although burrata tastes a bit like mozzarella, it has a milkier texture with a taste much like sweet, rich cream.

Burrata originated in southern Italy in the 1950s, at least four centuries after mozzarella. Since that time, burrata has been a key ingredient in Italian dishes like Caprese salads, pasta, risottos, and even sheet pan dinners. Perk up your Memorial Day barbecue with Italy’s newest cheese. I think you will agree nothing beats the combination of sweet, tangy fresh tomatoes, creamy burrata and fragrant basil on a toasted baguette.

Cherry Tomatoes and Burrata with Crostini

Serves 4 as a Salad or 12 as an Appetizer

When I serve this as a salad, I only use one baguette; but when served as a side dish or appetizer, I use two.

1 package (16.5-ounces) cherry tomatoes in a variety of colors, red, yellow, green

2 (8-ounce) balls fresh burrata cheese

Extra virgin olive oil, for drizzling

Aged balsamic vinegar, for drizzling

Salt to taste

Large grind black pepper to taste

Basil leaves, julienned or chopped

Using a sharp knife, slice tomatoes in half or into quarters depending upon size. Place on a serving tray or on 4 individual salad plates. Cut burrata balls in half and place burrata halves on top of tomatoes. Drizzle with olive oil and balsamic vinegar to taste. Sprinkle with salt and pepper to taste. Garnish with basil.

For the crostini:

1 to 2 baguettes

Extra virgin olive oil, for brushing

Salt to taste

Freshly ground black pepper to taste

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Slice baguette diagonally into ¼-inch slices. Brush each slice with olive oil and sprinkle with salt and pepper. Bake for 15 minutes, or until golden and toasted. Serve at room temperature.

Tips on selecting cherry tomatoes: A ripe cherry tomato should feel firm but not hard. It should give slightly when squeezed gently. Select firm and plump tomatoes that feel heavy for their size. Do not buy pale, spotted, or mushy specimens. Avoid tomatoes with blemishes or cracks. Color is the best indicator of quality. Pick brightly colored tomatoes.

Carol Ann

Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market, and international Amazon best-selling and award-winning author of Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.

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