Heirloom Tomatoes with Herbed Burrata

The secret ingredient is always cheese…

This week at the cooking club the theme is “pot luck” and I think that Ina’s recipe for this delicious tomato and burrata is a perfect easy recipe to serve alongside a platter of juicy veal Milanese…the only change that I made was to incorporate burrata cheese instead of Ina’s ricotta. Oh, and yes I grabbed some of the fresh herbs that I happened to have on hand including oregano, basil, thyme, and a pinch of finely chopped fresh rosemary. You can find the link to Ina’s recipe below.

Ina also gives instructions for homemade ricotta, but a really good whole milk ricotta is not hard to find in most grocery stores or Italian markets.

Recipe slightly adapted:
2 cups fresh ricotta, preferably homemade or two balls of burrata cheese
3 tablespoons minced scallions, white and green parts (2 scallions) 
2 tablespoons minced fresh dill 1 tablespoon minced fresh chives 
Kosher salt and freshly ground black pepper 
2 pints assorted heirloom tomatoes or garden-fresh heirlooms
1 teaspoon minced garlic 
1 tablespoon good olive oil, plus more for drizzling 
1/2 cup julienned fresh basil leaves, plus extra for garnish 
Fleur de sel 

Homemade Ricotta:
4 cups whole milk
2 cups heavy cream 
1 teaspoon kosher salt 
3 tablespoons good white wine vinegar
  • In a medium bowl, combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside for up to 30 minutes.
  • With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.
  • When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature.