July 12, 2021

Fresh Burrata and Tomato Confit

I’m excited to be entertaining again, and finding something easy and tasty to prepare is key. I love experimenting with new recipes; even better is making them up as I go along, adding my own special twist. Some of my most memorable meals are the ones inspired by my travels, AND who doesn’t love that, especially when it comes to food?!

Recently, while visiting Montreal

I discovered this delicious burrata with tomato jam starter at Buvette Chez Simone. It’s a cute little restaurant off the beaten path in the lovely residential area of Outremont. It’s a simple, rustic dish, but it took centre stage on the charcuterie board. I was smitten by how easy it would be to recreate. I couldn’t wait to attempt this at home. My version is slightly different; I cooked the tomatoes rather than making a tomato preserve. Alternatively, you could chop up the tomatoes and forgo cooking them entirely. I happen to love the sweetness of tomatoes once reduced to a thick chunky sauce. It was super easy, and surprisingly, not a lot of effort was required.

Charcuterie board with burrata and tomato jam at Buvette Chez Simone


1 large burrata cheese

1/2 pint (approx 16) cherry/grape tomatoes – halved

1 clove garlic – minced

3-4 Tbsp olive oil

chiffonade approx five fresh basil leaves



To prepare this appetizing dish, first, heat a small skillet on medium heat. Add 2 tablespoons of olive oil and minced garlic, then stir for a few seconds. Next, add the tomatoes and season with salt and pepper, giving the mixture a quick toss. Remember not to over-stir the mixture. Turn down the heat to a simmer and let it cook until the tomatoes become soft but still retain their shape. Once done, let the mixture cool to room temperature.

In a medium bowl, place the burrata cheese and remove as much of the peel as possible, leaving only the soft, delicate cheese exposed. Spoon the tomato mixture on top of the cheese and sprinkle with fresh basil, then drizzle with a bit more olive oil.

This dish is best served with a fresh baguette. It’s quick to prepare and will undoubtedly impress your guests.


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