Burrata-Stuffed Campari Tomatoes
A summer showstopper that takes ten minutes and looks like you tried for hours.
Ingredients
- 8 Campari tomatoes cut in half
- 8 ounces burrata cheese
- 2 tablespoons extra-virgin olive oil
- salt and black pepper to taste
- Fresh basil to garnish
Instructions
- With a sharp paring knife, cut out the inside cavity of the tomatoes. Use a melon baller or small spoon to scrape out the seeds. Salt the hollowed tomatoes and rest them cut-side down on paper towels for five minutes to release excess moisture.
- Drizzle some olive oil into each tomato and season with salt and pepper.
- Spoon some burrata into the center of the tomatoes. Season with more salt and pepper, and a little fresh basil.
Notes
- Hollow smartly, not deeply - Scoop out about one-third of the interior using a small melon baller or teaspoon. Going deeper makes the walls fragile.
- Bring your burrata to room temperature - Pull the burrata out 20 to 30 minutes before serving. Cold burrata is firm and bland; room temperature burrata is silky, pourable, and far more delicious.
- Dress in layers, not all at once - Salt the hollowed tomatoes and rest them cut-side down on paper towels for five minutes to release excess moisture. Then dress in stages: olive oil first, then flaky salt and pepper, then herbs or balsamic.
Nutrition
Calories: 113kcalCarbohydrates: 2gProtein: 5gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 3mgPotassium: 147mgFiber: 1gSugar: 2gVitamin A: 715IUVitamin C: 8mgCalcium: 156mgIron: 0.2mg
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