July 12, 2021

Fresh Burrata and Tomato Confit

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I’m passionate about so many things, where do I begin? Like you, I'm on this amazing, sometimes challenging journey called life. I love to share my experiences. No topic is off limits and I'm not afraid to say it how I see it. Let's hop on this journey together!

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I’m excited to be entertaining again, although I’m a bit rusty these days, so 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; Aaaand who doesn’t love that, especially when it comes to food?!

While visiting Montreal…

I recently discovered this delicious burrata with tomato jam starter at Buvette Chez Simone, 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. Or, 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 shockingly; not a lot of effort required.

Charcuterie board with burrata and tomato jam at Buvette Chez Simone

INGREDIENTS

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

salt

pepper

Heat a small skillet on medium, add 2 Tbsp olive oil and minced garlic, stir for a few seconds. Add the tomatoes, and season with salt and pepper, giving the mixture a quick toss. Turn the heat down to a simmer. Cook until the tomatoes are soft but still retain their shape; key not to over stir. Let the mixture cool to room temperature. Place the burrata cheese in a medium bowl, remove as much of the peel as possible, leaving only the soft, delicate cheese exposed. Spoon the tomato mixture on top, sprinkle with fresh basil and drizzle with a bit more olive oil. Serve with a fresh baguette. It’s that simple! This appetizer is quick to prepare and will undoubtedly impress.

Enjoy!

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