Fresh Tomatoes & Burrata

When we crave tasty and unique cheese, we order from Murray’s ( Our last order consisted of Brebirousse D’Argentalk (stinky and runny for me, my favorite!), Maplebrook Burrata, Klaverkaas Estate Gouda (the taste takes us back to Amsterdam), Bayley Hazen Blue, and Marcona Almonds (just like we had in Spain).

The first time we had Burrata was at Hartering Brothers ( in Amsterdam. It’s fresh mozzarella filled with cream. So, you slice into it and the cream just sort of oozes out. Hea-ven-ly.

Our tomatoes are just starting to come on strong and this time of year, we gorge on them. So much so, that when it finally does freeze, I’m thankful I don’t have anymore tomatoes to eat. That quickly fades and I’m yearning for another garden tomato.

Back to the lovely Burrata. We took a Cherokee Purple tomato and cut it into wedges. We love the flavor of Cherokee Purples. They have been in our top 5 since we started growing them 4 or 5 years ago. We topped the wedges alternately with slivered purple basil and diced shallot with rosemary. Sprinkle with kosher salt and drizzle with good olive oil and balsamic vinegar. Burrata went in the middle and we sat down to this…


I don’t think I need to tell you it was out of this world.

This entry was posted in Food/Recipes, Tomatoes, Travel and tagged , , , , , . Bookmark the permalink.

1 Response to Fresh Tomatoes & Burrata

  1. Pingback: Process, Process, Process. | B & G Produce

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