Della Fattoria’s Heirloom Tomato and Burrata
Della Fattoria chef Stephane Saint Louis estimated the proportions for this recipe; it has not been tested.
- 2 medium ripe tomatoes
- 1 cup balsamic vinegar
- Extra virgin olive oil
- Red wine vinegar
- Fresh basil
- Sea salt and freshly ground black pepper
- 10 cherry tomatoes
- 4 thick slices of Della Fattoria rosemary bread or pain au levain
- 4-ounce ball of burrata, halved
- Microgreens for garnish
- Basil oil
Core the tomatoes. With a serrated knife, slice about ¾ inch off the tops. With a paring knife, carefully hollow out the tomatoes and chop the interior flesh roughly. Place the hollowed-out tomatoes upside down on paper towels to blot excess moisture.
In a saucepan, gently simmer the balsamic vinegar until reduced to ¼ cup. Chill in an ice bath. It will thicken as it cools.
In a small bowl, toss the chopped tomato with a little olive oil and a splash of wine vinegar. Add a few torn basil leaves and season with salt and pepper.
Preheat the oven to 425°F. In a small bowl, toss the cherry tomatoes with a little olive oil and a small spoonful of pesto. Season with salt and pepper. Place on a baking sheet and roast for 7 minutes.
Heat a generous amount of olive oil in a skillet and sear the bread slices on both sides.
Season the inside of the tomatoes with salt and pepper. Drizzle with olive oil. Spoon a little balsamic reduction inside each tomato, then tuck in a burrata half. Spoon the chopped tomato on top. Replace the tomato cap. Fill the hole left by the core with microgreens or a small basil leaf to resemble the stem.
Put a burrata-stuffed tomato on each of 2 salad plates. Surround with more of the balsamic reduction, basil oil and dots of pesto. Scatter the warm cherry tomatoes around. Serve with toast on the side.