Burrata filled tomatoes are a great twist on a Caprese theme. They look absolutely stunning and impressive, but are so easy to make.
Summer’s not over yet, so I’m hanging onto tomatoes and holding off on pumpkin for the time being.
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Disclaimer: I received a bottle of Arianna Trading Company Extra Virgin Olive Oil to sample, however all opinions are my own. (Seriously, I wouldn’t have posted any of this if it wasn’t excellent olive oil!)
This is just something I thought of because my daughter and I have been having a tomato salad or Caprese salad every evening, lately. I think it’s a lovely idea for a twist on the usual, and makes a stunning presentation. Burrata filled tomatoes need to be served with salt and a really good quality extra virgin olive oil on the side because once the tomatoes have been cut, they’re much easier to season and add a drizzle of the oil.
I have a special coring tool, but you can easily use a sharp knife to core the center of the tomatoes.
Burrata Filled Tomatoes
Original recipe by Christina Conte
Ingredients
- 6 medium sized, round, organic tomatoes
- 1 lb tub of burrata cheese
- sea salt, Kosher or Maldon salt (any good quality salt)
- good quality extra virgin olive oil (I used Arianna brand)*
Using really good quality ingredients will ensure that each bite will give you the same fabulous flavor that I tasted when I made these tomatoes. Otherwise you’ll surely be disappointed.
Core out the center of the tomatoes.
Cut the burrata into 6 pieces and place each piece inside of a tomato (you can also use a larger number of smaller tomatoes and cut the burrata into more pieces, if you prefer).
Next, add a leaf or a few leaves of fresh basil to top the creation.
Drizzle a serving plate with some olive oil and arrange the tomatoes on the plate. Serve with salt and a cruet of the extra virgin olive oil, so each guest can season and drizzle their own tomato.
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Burrata Filled Tomatoes
A unique twist on a Caprese style tomato.
Ingredients
- 6 medium sized, round, organic tomatoes
- 1 lb tub of burrata cheese
- sea salt, Kosher or Maldon salt (any good quality salt)
- good quality extra virgin olive oil (I used Arianna brand)
Instructions
- Core out the center of the tomatoes.
- Cut the burrata into 6 pieces and place each piece inside of a tomato (you can also use a larger number of smaller tomatoes and cut the burrata into more pieces, if you prefer).
- Next, add a leaf or a few leaves of fresh basil to top the creation.
- Drizzle a serving plate with some olive oil and arrange the tomatoes on the plate. Serve with salt and a cruet of the extra virgin olive oil, so each guest can season and drizzle their own tomato.
Nutrition Information:
Yield:
6Serving Size:
1 tomatoAmount Per Serving: Calories: 276Total Fat: 11gCarbohydrates: 5gProtein: 15g
Disclaimer: I received a bottle of Arianna Trading Company Extra Virgin Olive Oil to sample. However all opinions are my own. (Seriously, I wouldn’t have posted any of this if it wasn’t excellent olive oil!)
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees. This is done by advertising and linking to Amazon.com.
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OMGosh Christina! These tomatoes look SOOOOO awesome! Must try this recipe this summer :D
I love this combination and, like you, am holding onto summer for as long as I can (despite my autumnal soup post today!). Your presentation is gorgeous – what a wonderful first course!
I don’t think we have a choice, at least here in LA we are in the 100s! Ugh! Thank you for your compliment! It always means so much to me when it comes from you! CC
Christina those tomatoes are beautiful and LOVE burrata it’s so creamy and soft and delicious, filling the tomato is just brilliant. Hmmm… never tried that olive oil but would love to give a try.
Thank you Suzanne, but you definitely need to get some burrata! It’s simply one of life’s greatest treasures…okay, maybe I’m exagerrating a bit! Well, then again, maybe not! ;) Try it! It’s fantastic!
Mmm, simple and fresh = the best bites! These look amazing.
Thank you so much, Heather!
I don’t even know what burrata tastes like, but your tomatoes look so good I want to lick the screen!
Oh dear, Liz!! Not you too! You simply must try burrata, but I don’t know if you can get a good one there, as Manu’s said it’s hard to find :( So sad! You’ll just have to go to Italy! :)
Christina, your photography is simply stunning. A work of art.
Thank you, Patricia!! SO kind of you!
I’m with you, Cristina. Summer’s not over yet! Still finding lots of tomatoes in the markets here. And the weather’s still pretty balmy, too. The only thing that tells you the time of year are the slowly shortening days…
Agreed on all of your points, Frank! Apparently, we’re expecting temps above 100 next week! I’m not happy about that. Enjoy the last few days of summer! CC
Your right on with this combination of simple perfection. I serve these together whenever I get my hands on great tomatoes. But I’ve never thought of stuffing the tomato with buratta. It makes sense because I can imagine the slice and ooze would put on a pretty show! Great running into you at The Taste. GREG
Yes, Greg, if it lasts long enough to enjoy the “show” it’s a good one, but I tore into mine so quickly, it wasn’t pretty! :) It really was nice seeing you at The TASTE, I’m just bummed it wasn’t cooler!
Christine, love the elegance in this dish! This is a great starter to any dinner!
Thank you, Hadia! Yes, it absolutely is!!
Hm.. I haven’t tried this cheese.. but these tomatoes definitely look amazing :)
That is the correct word for burrata, Medeja! I hope you can find some to try it! CC
You had me at burrata. Isn’t the most wonderful cheese? And yes, I’m still enjoying these final days of summer tomatoes!
Luci’s Morsels – fashion. food. frivolity.
Agreed! One of the best cheeses, EVER! Thanks, Luci!
Hi Christina,
These tomatoes are so beautiful and very inviting on your white plate. I love the way you topped them off with the fresh basil…I don’t think I have ever had burrata cheese before. It looks like the consistency of Ricotta. I have to try this one dish and taste that cheese. All your posts are so lovely, one better than the next…thanks for sharing… Have a great week dear friend…
Dottie :)
Oh Dottie, you have just got to find some good quality burrata to try! It’s like a mozzarella on the outside and a super creamy ricotta in the center, but the flavor is the best part! It’s crazy good! Thank you for your lovely words and I hope you have a lovely rest of the week, too!
CC