It’s peak summer season, which means it’s peak tomato season. The farmer’s market tables are piled high with tomatoes galore, and if you have a garden, chances are your tomato plants are weighed down with ripe cherries, robust Beefsteaks, and sassy Early Girls ready for the picking. The best way to enjoy a fresh picked tomato, in my opinion, is as simply as possible, so its natural sweetness and sun-kissed flavor shine through.
In our kitchen, a favorite preparation is the Italian Caprese salad, a platter of thick slices of vine-ripened tomatoes layered with fresh mozzarella, and just-plucked basil leaves. All that’s needed is a drizzle of good olive oil and balsamic vinegar and the ingredients speak for themselves. Another equally popular preparation is tomato bruschetta – thick slices of grilled garlicky bread topped with a jumble of juicy chopped tomatoes, basil, and, ahem, more garlic. This is finger licking hands-on fare, best served family-style accompanied by a pile of napkins to wipe up the sweet dribbling juices.
This past weekend, I combined these two recipes into one for a simple yet elegant presentation, including burrata cheese, grilled bread, and fresh basil, layered into small glasses. It was a smart and fun way to portion the tomatoes and dress things up for entertaining, while saving our summer whites from wayward juices. I am a sucker for heirloom tomatoes with their variety of colors, patterns, and bulbous shapes, and these glasses perfectly displayed them like confetti. A dollop of creamy burrata and a drizzle of aged balsamic vinegar resulted in a fresh and savory parfait that is as beautiful to look at as delicious to eat.
Heirloom Tomato, Burrata, and Basil Parfaits
Choose firm yet ripe tomatoes with a range of colors, and be sure to use a good extra-virgin olive oil and aged balsamic vinegar. You will need six (8-ounce) glasses for this recipe.
Serves 6 as an appetizer.
Prep Time: 20 minutes
6 baguette slices, cut on the diagonal, about 4 inches in length and 1/4 inch thick
1/4 cup extra-virgin olive oil
1 small garlic clove, minced
2 pounds assorted heirloom tomatoes, seeded, cut into 1/4 inch dice
2 tablespoons extra-virgin olive oil
1/4 teaspoon sea salt
1 burrata, about 8 ounces
6 teaspoons aged balsamic vinegar
1/4 cup small basil leaves (or large leaves, chopped)
Freshly ground black pepper
1. Make the crostini: Preheat the oven broiler or prepare the grill for direct cooking over medium heat. Whisk the oil, garlic, and a pinch of salt in a small bowl. Lightly brush each bread slice with the oil. Broil or grill the bread until crisp and golden on both sides, 2 to 4 minutes. Remove and set aside while you assemble the verrines.
2. Combine the tomatoes, oil, salt, and pepper in a bowl and gently stir to combine. Taste for seasoning and add more salt if desired. Divide the tomatoes between six (8-ounce) glasses.
3. Cut the burrata into 6 wedges and place one wedge in each glass. Drizzle about 1 teaspoon balsamic vinegar in each glass, and garnish with the basil and black pepper. Top each glass with a crostini and serve immediately.