Now the warm weather has finally arrived, get ready to make this delightful snack to enjoy with a glass of the grape, on the deck or patio, and simply enjoy life. If using a larger bread or two of them (company?), then increase the salsa amount.
- 2 cups of cherry tomatoes, cut in half
- 1 tbs. olive oil
- 1 tbsp. fresh basil, chiffonade cut
- 1 focaccia bread
- 1-2 Burrata cheese bundles
- 1/4 cup smooth salsa
Preheat oven to 400 degrees.
Toss the tomatoes with the olive oil and spread out in a single layer on a parchment-lined baking sheet. Bake until the tomatoes become shrivelled. Make sure to turn them over half way through the 30 minute baking time. Let cool down to room temperature, letting it all rest for 25 minutes before continuing on.
Lay the focaccia bread on a parchment lined baking sheet and broil for 2 minutes. Turn over so it becomes golden in colour.
Brush the bread with the salsa. Slice open the Burrata cheese bundle and spread out over the bread. If it is a large bread, then you will need the 2nd bundle.
Spoon the tomato mixture over the cheese and bake in the oven for about 4-6 minutes. Remove from the oven and sprinkle with the fresh basil. Cut into 2 ” squares and serve warm.
Ooooooooooooohhhh my that is delicious.
Ribbon Asparagus With Fresh Burrata Cheese
Summer is here (at least it is warmer) and now is the time to bring on the salads. Just so you don’t get bored with the same old, same old ones, try this. It is pretty to look at and is wonderful, especially with my most favourite cheese.
- 1 tbsp. butter
- 4-6 shitake mushrooms, stems removed, thinly sliced
- salt and pepper for seasoning
- 1/2 lb. fresh asparagus, stems cleaned, ends trimmed
- 1/2 head of leaf lettuce, outer leaves removed
- 1/4 head of red cabbage, core and outer leaves removed, grated
- 4 radishes (different kinds if available)
- 1/4 cup olive oil
- 2 tbsp. fresh lime juice
- 2 tsp. fresh tarragon, minced
- 1 tsp. Dijon mustard
- 1/3 cup Burrata cheese,
- 1/4 cup chopped toasted pecans
Melt butter in a fry pan and sauté the mushrooms until golden. Season with salt and pepper and set aside.
Wash the asparagus and pat dry with a paper towel. Now, with a vegetable peeler, peel the asparagus from tip to end to get ribbons. Transfer to a large bowl and set aside.
Wash the lettuce and tear into bite size pieces. Add this to the asparagus. Add also the red cabbage. Thinly shave the radishes on a mandolin and add to the bowl as well. No mandolin? Slice very thinly with a paring knife.
Dressing
Combine the oil, juice, tarragon and mustard. Whisk until really well blended. Add a bit of salt and pepper to taste.
Toss the asparagus and greens with the now cooled mushrooms. Divide out onto 4 plates. Now, using a small spoon, drop little bits of the soft Burrata cheese onto each of the 4 plates, add the pecans and drizzle the dressing over the top.
Serve with warm dinner rolls and you are a hit and, perhaps, a glass of chilled Pinot Grigio.