Tomatoes and burrata

Ingredients:

Snack

• 1 ball of fresh burrata cheese (220 - 280 g)
• 2 cups cherry tomatoes of various colors or 8–10 5cm heirloom tomatoes
• High-quality olive oil
• Aged balsamic vinegar
• 10 fresh basil leaves, thinly sliced
• Sea salt
• 6 garlic toasts, recipe below

Garlic toast

• 1 baguette
• 1/4 cup olive oil
• 1 clove garlic, cut in half lengthwise

Preparation:

1. Cut the cheese ball in half crosswise and arrange the halves cut-side down on 2 salad plates. Cut each tomato in half and arrange them around the burrata.
2. Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar and season with coarse salt and black pepper. Top the salads with basil, sprinkle with sea salt, and serve with garlic toast.
3. Garlic toast: Preheat oven to 200°C.
   Yield: 20–25 toasts.
   
   Cut the baguette diagonally into 0.5 cm thick slices. Depending on the size of the baguette, you should get 20–25 slices.
   
   Place the slices in a single layer on a baking sheet, brush each with olive oil, and season generously with salt and pepper. Bake the toasts for 15–20 minutes, until golden brown and crisp. Once cool enough to handle, rub one side of the toast with a slice of garlic. Serve at room temperature.