Heirloom Tomatoes, Summer Stone Fruit and Burrata Cream Salad
Burrata cheese has been a favorite among French chefs in Paris for the past few years. Given France produces more different types of cheese than anywhere else on the planet, it is strange that the French have taken to this particular Italian cheese. If you are not familiar with it, Burrata is a rich, creamy cow’s milk cheese from Apulia made from mozzarella and cream. The outer casing is solid cheese, while the inside contains Stracciatella and cream which give it a soft, unctuous texture.
In the hands of French chefs, it is often paired with either tomatoes and fruit, usually strawberries, or summer stone fruits such as peaches, nectarines, or plums. Recently I enjoyed a version of this dish at Au Grand Coeur in the Marais. The appetizer was described as Heirloom tomatoes with peaches, currants with a burrata cream sauce infused with vanilla garnished with basil. In fact, the dish did not have peaches but rather plums and the herb was not basil but instead tiny oregano leaves. Given the chef took liberties with the ingredients, I felt I could do the same when recreating the dish back in my home kitchen in New York City. So, instead of currants —which are often hard to find in America—I selected pomegranate seeds and green cherry tomatoes to replicate the tartness of a currant. Plus, I didn’t worry about infusing the Burrata cheese with vanilla. I opted for a straightforward presentation.
Ingredients:
4 oz. burrata cheese, coarsely chopped
1 Tablespoon whole milk
2 Tablespoons fresh lemon juice
3 Tablespoons olive oil
1/8 teaspoon Piment d’Espelette (or any other spicy, red pepper)
Fleur de sel, to taste
3-4 medium size heirloom tomatoes (of different colors), cut in eight wedges
12 red or orange cherry tomatoes, halved
6 green (unripe) cherry tomatoes, halved
2 large pluot plums (or peaches or nectarines), sliced paper thin
4 Tablespoons pomegranate seeds
1 Tablespoons baby oregano (or basil) leaves for garnish
Cooking instructions:
1. Place cheese, milk, and lemon juice in a blender and process until smooth.
2. Slowly add the olive oil in a steady stream.
3. Season with Pimente d’Espelette pepper and fleur de sel.
4. The sauce will keep for up to three hours at room temperature. Right before using, blend once more to keep the sauce creamy.
5. Put 3 Tablespoons of Burrata cream into each bowl.
6. Layer tomatoes and fruit in a decorate manner on top.
7. Garnish with pomegranate seeds and baby oregano (or basil) leaves.
Makes: 4-6 servings
Wine recommendations: Gavi, Arneis, Dolcetto, Beaujolais, or any medium bodied Rosé.