I’ve decided that Eataly is one of my favorite places on earth. It’s an Italian supermarket brought to NY by Mario Batali and the Bastianich family. They have more kinds of pasta in one place than I thought possible. But they also have the best tomatoes I’ve had in NY. It’s also the first place I’ve had burrata, a cheese similar to mozzarella but with a little stronger flavor. It’s really delicious just on it’s own with some olive oil, freshly cracked pepper, and flaked sea salt. Here, I’ve made it into a bruschetta with some of Eataly’s amazing tomatoes and basil. (I also used the leftover burrata with some leftover meatballs on a pizza last night and it was fantastic….)
Burrata, Tomato, and Basil Crostini
1/2 burrata
12 cherry tomatoes, quartered
4 tablespoons basil, torn
2 tablespoons olive oil
1 teaspoon balsamic vinegar
6 slices good, crusty bread, toasted
Slice the burrata and drizzle it with half of the olive oil and season with flaky sea salt and freshly cracked pepper. Mix the tomatoes, basil, vinegar, and remainder of olive oil and season with salt.
Place a slice of burrata on a slice of the bread and top with some of the tomato and the juices. Enjoy!
