Tuesday, July 31, 2012

Burrata and Tomato Bruschetta

Looking for a quick lunch? Or munchies to have with drinks? Try these bruschette with burrata cheese and grilled tomatoes. These little tomatoes have been ripening in my garden faster than you can say "pomodori" and grilling them is one of the best ways to enjoy their intense flavor. 
While you're at it, have you got any zucchini blossoms? If you're looking for a recipe other than frying, try grilling them -- stuffed with some of that burrata cheese (or a good mozzarella). 
Start with slices of Italian or French bread that have been grilled. Using some aluminum foil (or an aluminum foil pan), pour in a little olive oil, add some garlic slices and the tomatoes. Season with salt and pepper. Cook the tomatoes about 10 minutes or until they've burst open. Place slices of burrata and the tomatoes on the grilled bread, then place the bread on a part of the grill that's away from direct flame. Close the lid to the grill for a couple of minutes until the cheese softens. 
For the zucchini blossom, cut a strip of burrata and stuff the blossom with it (remove the stamen in the blossom first). Place the blossom on the aluminum foil that's been smeared with a little olive oil. Cook for a couple of minutes, turning once, until the cheese starts to melt.
Bookmark and Share

16 comments:

Pat @ Mille Fiori Favoriti said...

I love burrata! I'm sure it makes a wonderful bruschette paired with fresh garden tomatoes or as the stuffing of a zucchini blossom. My mouth is watering looking at your photos!

Rosa's Yummy Yums said...

Scrumptious! I'm a big fan of burrata.

Cheers,

Rosa

Stacey Snacks said...

That has my name written all over it! I eat some version of this everyday!

Proud Italian Cook said...

I'm sorry but my name is all over this too Stace! ALL OVER!!!

Proud Italian Cook said...

Oh, I got so excited I forgot to tell you how much I love that beautiful board!

bellini said...

A big yes to everything on this platter linda!!! Still dreaming of Italy, stuffed zucchini blossoms and burrata. Can't wait to try it fresh from the farm in Italy.

Peter M said...

Simple but exquisite...finally got to eat some quality burrata recently.

Hazel - Chicken in a Cherry Sauce said...
This comment has been removed by the author.
Hazel - Chicken in a Cherry Sauce said...

I've tried cooking with zucchini flowers before - they are so beautiful and interesting!

Bites from life with the barking lot said...

I'm in the dark about that cheese and I doubt I'll find it in MT! But I have home made soft cheese and zucchini blossoms and just made bread. I'm in business. Looks fabulous.

AdriBarr said...

What a lovely post, and how perfect for this time of year when no one in their right mind is turning on their ovens. Grab the ingredients and eat di fuori, I say!

Lori Lynn said...

Grilled stuffed zucchini blossom is a fabulous idea!
LL

SavoringTime in the Kitchen said...

Burrata is delicious! I haven't tried it melted yet and with my tomatoes coming in strong this looks like the perfect place to start.

Claudia said...

I would try this if I could keep the burrata long enough to melt it. This is just a gorgeous summer medley of delicious.

Frank said...

Yep, this is right up my alley. Simple, quick and tasty. Can't beat it this time of year.

Dewi said...

Perfect use of summer bounty. Thank you for sharing Linda. You are such a good and talented cook.