This burrata caprese salad recipe has just a few simple ingredients. Fresh ripe heirloom tomatoes are tossed with a fresh herbs and oil and a balsamic glaze. Served with a slice of crusty bread for an elegant summertime appetizer.
Cut the tomatoes into slices, about ⅓ inch thick. For smaller tomatoes, cut them into quarters. Arrange them on a platter, don't forget all the extra juices. Drizzle olive oil over the tomatoes and sprinkle with salt, pepper and fresh basil leaves
Add the burrata to the center of the plate. Tear it slightly to make it easier to eat. Sprinkle of the lemon zest and drizzle on the balsamic glaze. Serve with crostini.
Balsamic Glaze
Add the balsamic vinegar and brown sugar to a small pan. Bring the mixture up to a simmer over medium heat, stirring to dissolve the sugar. Reduce the heat to low, then continue to simmer the mixture, stirring occasionally, until it has reduced in volume by about half. This should take 5 to 10 minutes.
Garlic Crostini
Preheat your broiler. Place your sliced bread on a large baking sheet. Brush each side of the bread with the olive oil.
Place in the oven on a middle rack for about 2 minutes until golden brown. Flip and broil for another 2 minutes.
Once removed, use the cut side of a garlic clove and rub on the toast then lightly sprinkle salt on top.
Notes
Gluten Free: For gluten-free, I recommend the Schar baguette or the Against the Grain French loaf.
Lemon Zest: The lemon zest is optional but adds a delightful citrusy touch without adding additional acid.
Fresh Burrata: You can serve the burrata whole or tear it into pieces and scatter it over the tomatoes for easy serving.