Grill tomatoes on the vine for a stunning starter
Often, the best dishes are the simplest. A common feeling among chefs is that if you use the best-quality ingredients and treat them lightly, you will be rewarded. I couldn't agree more.
This is illustrated perfectly by this recipe for grilled tomatoes on the vine with burrata. Tomatoes with mozzarella is one of my favorite combinations, and I love it even when the tomatoes are less than perfect and the mozzarella is a little bland. But take a bunch of cherry tomatoes on the vine, grill them and serve them with burrata and some grilled bread, and you've got an amazing dish.
The hardest part of this recipe is treating the fragile tomatoes carefully so that they don't fall off the vine. You want to brush or rub them with a little olive oil to protect them, then season them lightly with kosher salt. Place the tomatoes vine side up on the cooking grate and do not turn them.
The heat of the grill will intensify the natural juices and sugars, making the sweet tomatoes even more flavorful. The warm tomatoes can be served immediately with the burrata, a touch of extra-virgin olive oil and a bit of salt and pepper. I like to serve this as a shared plate with grilled ciabatta bread.
Smear a little burrata on the ciabatta and top it with a grill-roasted tomato. You can either spread the tomato, breaking the skin and smoothing out the juice on top of the cheese and olive oil, or keep it whole. Personally, I like to smear the two together, making a soft, rich juicy bite.
This will become your go-to appetizer of summer. It is delicious and luxurious but simple to make. Can't find burrata? Substitute a large ball of fresh mozzarella.
Elizabeth Karmel is a contributing writer for the Associated Press.
Grilled Tomatoes and Burrata
Start to finish: 15 minutes
2 clusters cocktail tomatoes on the vine
Extra-virgin olive oil
Flaked sea salt
16-ounce ball of burrata or fresh mozzarella cheese
Freshly ground black pepper, to taste
Artisan bread or ciabatta, to serve
Heat a grill to medium-low.
Carefully rinse the tomatoes, but leave them on the vine. Drizzle oil over the tomatoes and lightly rub it in, then sprinkle them lightly with salt.
Place the tomatoes, vine side up, directly on the grill's cooking grate. Grill with the lid down for about 5 minutes, or until the tomatoes are warmed through and blackened in spots. Gently remove the tomatoes.
Place the cheese on a serving plate and drizzle with olive oil. Sprinkle with salt and pepper, then arrange the tomatoes around it. Serve with bread to sop up the juice from the tomatoes and the buratta.
Makes 6 servings.
Nutrition information per serving: 480 calories (250 calories from fat), 27 grams fat (13 grams saturated), 65 milligrams cholesterol, 19 grams protein, 40 grams carbohydrates, 3 grams dietary fiber, 620 milligrams sodium
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Predators winger Neal caught ‘blindsided’ by trade from Penguins
- Falling fuel prices help airlines — not fliers
- Ferrante defense questions results of cyanide test
- Red Wings rally, shock Penguins in overtime
- Elizabeth Forward team honored for playoff berth
- Harvest of Hope fundraiser to support cancer patients
- White Oak church keeps alive Scots community celebration
- Board vote turns in favor of union workers
- Rossi: Middling Steelers must make a statement
- Report linking field surface to cancer elicits Mt. Lebanon protest
- Guido: Kittanning-Ford City rivalry packed with memories