Burrata with White Wine and Garlic Sautéed Tomatoes

Burrata with White Wine and Garlic Sautéed Tomatoes

Burrata with White Wine and Garlic Sautéed Tomatoes

Adapted from Steele House Kitchen: http://steelehousekitchen.com/burrata-with-white-wine-and-garlic-sauteed-tomatoes

“A semisoft white Italian cheese made from mozzarella and cream.” –  The Oxford Dictionary’s definition of burrata.

“Holy frickin’ moly!” – my definition of burrata.

If I’m lucky enough to make it to heaven, I picture the cloud that I would be traveling on to be a ball of soft, creamy burrata. I would just be drifting around on my burrata cloud and if I wanted a snack I’d just dip a piece of crusty bread into my cloud and go about my life…or rather, my after life.

Burrata with White Wine and Garlic Sautéed Tomatoes

If you like fresh mozzarella, chances are you will love burrata. There is a thin layer of mozzarella on the outside and inside is a blend of cream and mozzarella curd. It’s creamy, buttery, and just plain delicious.

I’m a big fan of small bites – like tapas and dim sum – and I especially like having small bites when I’m enjoying a bottle of wine. (Notice I didn’t say glass of wine? Yeah, because that’s just not possible. Or fun.) This recipe for Burrata with White Wine and Garlic Sautéed Tomatoes is so perfect for wine nights – or wine days. I’m not judging.

Burrata with White Wine and Garlic Sautéed Tomatoes

The first time I made this, the pan was so colorful when I added the tomatoes and garlic. It smelled good too. So I’m sautéing everything and all happy and then I added the wine to the pan…. I don’t really remember what happened next because I think I blackout for a bit. The aroma went up to another level that was so incredibly intoxicating! I didn’t even taste the garlic-tomato mixture yet, but I knew just from smelling the magic that was in my sauté pan that I was making something special.

While the tomatoes, garlic, and wine were simmering in the pan, I put the buratta on the plate. It looked so pretty, but yet a little lonely all by itself. When the tomato mixture was done and I poured it over the buratta… again, I blacked out. But when I came to…wow! It was so pretty!

(All this blacking out from how amazing this recipe is, is making me think I should always have someone in the kitchen with me whenever I make this so they can resuscitate me if needed.)

Burrata with White Wine and Garlic Sautéed Tomatoes

The tomato, garlic, and wine mixture made the burrata melt a little and it was easy to spread it on my toasted baguette.

And about that baguette…I would recommend not walking away from the broiler and to your phone to put your Drake playlist on. As you can see, the edges of my crostini are a little well-done. #LifeLessons

Burrata with White Wine and Garlic Sautéed Tomatoes

Between the amazing aroma and how beautiful the finished burrata and tomatoes looked on the plate I just knew that I was going to be blown away from the taste. And I was!

So beautiful. So delicious. And perfect with a bottle of wine with Drake playing in the background.

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Burrata with White Wine and Garlic Sautéed Tomatoes

Ingredients

Serves 4-6
• 1 baguette
• 1 teaspoon extra virgin olive oil, plus more for drizzling on bread
• 3 tomatoes, diced
• 2 cloves garlic, minced
• 1 clove garlic, peeled and left whole
• 1/4 cup pinot grigio or your favorite type of white wine
• pinch salt and fresh ground pepper
• 8 ounces burrata, room temperature
• 1 tablespoon fresh chopped basil

Instructions

1. Pre-heat your broiler.
2. Slice the baguette into 1-inch diagonal slices and place on a baking sheet. Lightly drizzle the baguette slices with olive oil. Place under the broiler and toast until lightly golden. Flip and toast the other side until lightly golden.
3. Remove from the oven and immediate rub whole garlic clove on each slice.
4. Heat oil in a sauté pan over medium heat. Add tomatoes, garlic, wine, salt, and pepper. Bring to a simmer and simmer until wine is reduced by half, about 8 to 10 minutes.
5. Place the burrata on a plate or large low-rimmed bowl. Pour sautéed tomatoes over the cheese and garnish with basil. Serve with toasted baguette slices.

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