Farmer’s Market Tomatoes with Burrata & Olio Nuovo

August 31st, 2006

It’s that time of year! For the next 2 months we are going to enjoy some of the best local tomatoes. My favorite are the red tomatoes from Dirty Girl Farms (they’re at the Saturday Farmer’s Market at the Ferry Building). They have firm, thick skin and are succulent and sweet on the inside. As good as Italy! Here’s a simple dish I like to prepare for my dinner guests.

Ingredients:
-best quality heirloom, roma and cherry tomatoes (available between June and late October)
-Freshest possible Buratta or Mozarella di bufala cheese (I use Gioia Buratta available at the Cow Girl Creamery in the Ferry Building)
-10 leaves of fresh basil chopped coarsely (chiffonade)
-best quality extra virgin olive oil (early harvest olio nuovo)
-best quality balsamic vinegar
-coarse sea salt such as fleur de sel
-freshly ground black pepper

Slice and arrange the tomatoes (I usually leave the cherry tomatoes whole) on a large platter. Sprinkle with fleur de sel and a little ground pepper (I tend to use more salt than pepper for these). Using a spoon or fork place pieces of the buratta in a line across the center of the platter. Be sure the buratta is at room temperature (take out of the refrigerator an hour before serving). Sprinkle the basil all over the platter but not on the cheese. Drizzle a fair amount of the olive oil over the platter and follow with a very small drizzling of the balsamic vinegar. Serve immediately.

Buon appetito! -James

Entry Filed under: Recipe Postings, General Food Postings