Barefoot Contessa's Tomatoes and Burrata | Barefoot Contessa: Cook Like a Pro | Food Network

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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.

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Tomatoes and Burrata
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 40 min
Active: 20 min
Yield: 4 servings

Ingredients

2 (8- to 10-ounce) balls of fresh burrata cheese
16 to 20 (2-inch diameter) heirloom tomatoes
Good olive oil
Aged balsamic vinegar
Kosher salt and freshly ground black pepper
20 fresh basil leaves, julienned
Fleur de sel or sea salt
Garlic Toasts (recipe follows)

Garlic Toasts:
1 baguette
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 garlic clove, halved lengthwise

Directions

Cut each ball of cheese in half crosswise and place the halves, cut side down, on 4 salad plates. Cut each tomato in half through the stem end and distribute them around the burrata. Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar and sprinkle with kosher salt and pepper. Scatter the basil on the salads, sprinkle with fleur de sel, and serve with Garlic Toasts.

Garlic Toasts:

Preheat the oven to 400 degrees F.

Slice the baguette diagonally into 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.

Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper. Bake the toasts for 15 to 20 minutes, until they are browned and crisp. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Serve at room temperature.

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Barefoot Contessa’s Tomatoes and Burrata | Barefoot Contessa: Cook Like a Pro | Food Network

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