Ingredients
-
4 tablespoons
Filippo Berio olive oil plus extra for drizzling
-
1/4 teaspoon
salt
-
1
medium eggplant, washed, dried, stemmed and cut into eight 1/4-inch thick rounds
-
2
large beef steak tomatoes, each cut intothick slices
-
2
balls fresh burrata, each cut in half
-
Fresh basil leaves, shredded
-
Coarse sea salt
-
Ingredients
Directions
-
Preheat the oven to 350°F.
-
Pour the olive oil into a medium size bowl and stir in the salt. Add the eggplant slices and toss them in the oil. Transfer them to a non stick baking sheet, arranged in a single layer.
-
Bake them in a preheated oven until they begin to brown.
-
Arrange one eggplant slice on each of 4 salad dishes. Add a tomato slice and repeat with another eggplant and tomato slice. Top with a slice of the burrata and a sprinkling of basil.
-
Drizzle the tops with extra virgin olive oil and sprinkle with coarse salt.
Comments
Rebecca Sitar
I work in the Cheese shop at Wegmans Grocery store. We sell Bel Gioioso Burrata Cheese. I just watched your program on how its made. I also LOVED the two recipes associated with it. I cant wait to educate our customers about this cheese and pass on your amazing recipes. Thank you very much. I love your program!
Jay
The Wegmans at King of Prussia, Pa., also sells burrata, but this one is Dibuffala Burrata, described as grass-fed fresh mozzarella with stracciatella, water buffalo milk and cow’s cream. Type burrata in Mary Ann’s search box for several recipes. I found burrata in the book Italian Cheeses, Two Hundred Traditional Types (2000) , but no recipes there. For her recipe with a cauliflower crust, put the burrata on only after cooking, or in the last minute. I think Joe Beddia would do that.