Peaches, tomatoes, Basil and creamy burrata – oh yes!! And your are welcome!
3 tbsp pine nuts, toasted
1/2 c packed Basil
1 1/2 tsp lemon juice
1/2 tsp salt
1/4 c olive oil
6 oz burrata
2 peaches, sliced into wedges
1 lb tomatoes, cut into wedges
In a blender combine Basil, lemon juice, salt and 1/4 c oil. Purée until smooth.
Arrange peaches and tomatoes on a platter, place burrata in the middle, drizzle with olive oil, Basil oil and pine nuts.
Serves 4.
Another Melissa Clark winner!
6 oz pasta
2 tbsp olive oil plus more for drizzling
6 garlic cloves, minced
¼ tsp chile flakes
Salt
1 quart cherry tomatoes, halved
3 tbsp butter
4 oz grated Parmesan cheese
8 oz burrata or fresh mozzarella, torn
3 c torn herbs, such as basil, mint and parsley
6 green onions, thinly sliced
Salt and pepper to taste
Cook pasta according to package. Drain and reserve ½ cup of cooking water.
Meanwhile, heat a large skillet over medium-high heat. Add 2 tbsp olive oil along with garlic, chile flakes and a pinch of salt and cook 1 to 2 minutes until garlic is fragrant. Add tomatoes and cook 5 to 8 minutes, until they begin to burst and shrivel at their borders.
Add pasta to skillet. If it looks dry, add a little reserved pasta cooking water. Increase heat a bit so pasta can finish cooking in the sauce. When pasta is cooked, add butter and Parmesan and toss until everything is coated.
Serve pasta warm and garnish with chunks of burrata and a handful of herbs and green onions. Drizzle with a little more olive oil and add salt and pepper to taste.into bite-sized chunks
Serves 4.
This version of avocado toast from F&W takes things to the next level. So good!
6 scallions
2 cups strawberries, hulled and quartered
1 avocado cut into 1-inch pieces
2 tbsp fresh lemon juice
1/4 tsp crushed red pepper
Salt and pepper
Four 1-inch-thick slices rustic bread
Extra-virgin olive oil, for brushing and drizzling
1 garlic clove
8 ounces burrata, cut into bite-size pieces
Balsamic vinegar, for drizzling
Flaky sea salt and torn basil, for garnish
Light a grill. Grill the scallions over high heat, turning once, until lightly charred, 3 minutes. Transfer to a work surface and let cool, then cut into 1-inch lengths. Leave the grill on.
In a medium bowl, mix the scallions with the strawberries, avocado, lemon juice and crushed red pepper. Season with kosher salt and black pepper and let stand at room temperature for 15 minutes.
Meanwhile, brush the bread with olive oil and grill over high heat, turning once, until lightly charred, about 3 minutes. Transfer to a platter and rub with the garlic clove.
Top with the burrata and the strawberry salad. Drizzle with olive oil and balsamic vinegar. Garnish with flaky sea salt and torn basil.
Serves 4.
This dish is from Simple by Diana Henry, she is quickly becoming one of my favs. This dish is simple but rich tasting. You can get fregola in fancy shops or on Amazon.
4 Zucchinis, sliced 1/4 thick
Olive Oil
Salt and pepper
6 oz fregola pasta
7 oz burrata, torn
1 1/2 oz pecorino, shaved
1 bunch of basil, leave torn
1 lemon, juiced
Cook the pasta according to the package.
Cook the Zucchini in a little olive oil over medium heat until golden on each side. You may needs to cook in batches.
Toss the fregola with 2 tbsp olive oil, zuks, burrata, pecorino, basil and lemon juice.
Serves 4.
This is from Bon Appetite – it is perfect for a hot meatless Monday. The flavored are amazing.
Green Juice
Tomatoes And Assembly
Prepare a grill for medium-high heat or heat a grill pan over medium-high. Brush tomatoes and bread on both sides with oil and grill until lightly charred, about 4 minutes per side. Transfer to plates and drizzle with vinegar, ⅓ c green juice. Season with salt and pepper, top with burrata.
Toss scallions, jalapeño, pine nuts, breadcrumbs, 2 TBSP green juice, and remaining 3 TBSP oil in a medium bowl; season with salt and pepper. Add cilantro and toss again to bring everything together.
Scatter scallion mixture evenly over tomatoes and burrata; drizzle with oil and sprinkle with salt.
This is quick, easy and delicious!
Ingredients:
1 lb thin asparagus
2 tsp olive oil
Salt and pepper
1/4 c golden raisins, soaked for 10 min in hot water
1 ball burrata cheese, split in half
1/8 c toasted pin nuts
Snipped chives
Aleppo pepper
Preheat oven to 425.
Toss asparagus with olive oil, salt and pepper. Roast for 10 – 12 minutes until they start to brown.
Divide among two plates, top with burrats, raisins, pine nuts, chives and aleppo.
Serves 2 as a main course.
This is a healthy, quick pasta dinner perfect for a weeknight.
Ingredients:
In a large bowl, combine tomatoes, garlic, olive oil, arugula, salt and pepper. Set aside and let rest at least 20 minutes.
Cook pasta according to package.
Drain pasta and toss with tomatoes. Top with burrata and drizzle with truffle oil.
Serves 4.
