Burrata with Tomatoes and Basil

• CG1 pint cherry or grape tomatoes · halved or quartered
• OS1/4 cup oil-packed sun-dried tomatoes · thinly sliced
• FB1 tablespoon fresh basil · thinly sliced, plus extra leaves for garnish
• CG1 medium clove garlic · pressed or minced
• FS1/4 teaspoon fine salt
• OO1 tablespoon olive oil · plus 1 teaspoon, divided
• TB2 teaspoons thick balsamic vinegar or balsamic glaze · divided
• B8 ounces burrata · 2 balls
• PN1 1/2 tablespoons pine nuts or chopped roasted pistachios
• FGFreshly ground black pepper
• FSFlaky sea salt · optional
• CCCrostini or crusty bread · optional

Préparation

1. 1

   In a small skillet over medium-low heat, toast the pine nuts until fragrant and lightly golden, about 3 to 5 minutes, stirring frequently to prevent burning. Remove from the skillet and set aside to cool.

2. 2

   Combine the cherry tomatoes, sun-dried tomatoes, sliced basil, garlic, 1 tablespoon of olive oil, and 1 teaspoon of balsamic vinegar in a shallow serving bowl. Toss gently to combine.

3. 3

   Tear the burrata balls open and nestle them into the center of the tomato mixture. Drizzle the cheese with the remaining 1 teaspoon of olive oil and 1 teaspoon of balsamic vinegar.

4. 4

   Garnish the dish with the toasted pine nuts, reserved fresh basil leaves, black pepper, and a pinch of flaky salt if desired. Serve immediately alongside crusty bread or crostini.