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A picture is worth a thousand words...this is how it looks. Wonderful!


This recipe for BURRATA CAPRESE, by , is from MARIAN'S WAY 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.




"Heavenly, creamy, delicate “burrata” is the fresh Italian cheese that dreams are made of, and once tried, will leave you with little doubt as to why it is crowned the queen of Italian cheeses"

So, having read that, you have to try "burrata".
Try this recipe...

1 1/2 lbs. fresh burrata
Kosher salt or fleur-de-sel (if you have it)
Slow-roasted cherry tomatoes (recipe below)**
1/4 cup plus 2 Tbsp of Basil Pesto (President's Choice has a very good one)
Fresh basil, for garnish

Serve with a piece of garlic-toasted baguette


Start this earlier in the day as they take 1 1/2 hours in the oven and then need to cool.


1 lb. cherry tomatoes-on-the-vine, tomatoes attached
1 Tbsp extra virgin olive oil
1 tsp Kosher salt
1/2 tsp freshly ground black pepper

Preheat oven to 300º F. with the rack in the middle of the oven.
Place a wire rack on top of a baking sheet.
Gently place the tomatoes on the rack, taking care to keep them attached to the stems.
Brush the tomatoes with olive oil and season with salt and pepper.
Roast the tomatoes until the skins are shrivelled but the tomatoes are still plump, about 1 1/2 hours.
Remove them from the oven, and cool to room temperature.


Cut the burrata into 6 equal-sized segments and lay each segment, cut side up, on a salad plate.
Season with sea salt, and spoon 1 Tbsp of pesto over each portion of cheese.
Top with clusters of 5 to 7 cherry tomatoes.
Drizzle each with about 1/2 tsp of oil and garnish with fresh basil leaves--either chop and sprinkle on the plate or add a couple of large leaves.
Serve with a piece of garlic toast.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:

This recipe serves 6 people.
I included a picture of it so you can see how wonderful it looks.




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