Grilled Heirlooms Recipe

Prep tomatoes

Slice each heirloom tomato into 1/2-inch thick rounds. Pat slices dry with paper towel to remove excess moisture.

Season

Arrange tomato slices on a tray, brush both sides lightly with 2 tablespoons extra-virgin olive oil, then sprinkle with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

Grill

Preheat a grill or grill pan to medium-high (about 425°F/220°C). Grill tomato slices 1–2 minutes per side until grill marks appear and the tomato is warmed but still holds shape. Transfer to a serving platter and let cool slightly.

Prepare burrata

Take 8 oz burrata from the refrigerator 10 minutes before serving so it comes closer to room temperature. Gently tear burrata into 4 pieces (or leave whole and tear when plating) and place atop or between grilled tomato slices on the platter.

Toast pine nuts in a small dry skillet over medium heat for 2–3 minutes, shaking frequently, until fragrant and lightly golden. Let cool.

In a food processor, combine 2 cups packed fresh basil leaves, cooled pine nuts, 1 oz grated Parmesan, 1 garlic clove, 1 teaspoon lemon juice, 1 teaspoon salt and 1/2 teaspoon black pepper. Pulse to a coarse paste.

With the processor running, slowly drizzle in 4 tablespoons extra-virgin olive oil until the pesto reaches a spoonable but not runny consistency. Taste and adjust salt, pepper, or lemon as needed.

Spoon or drizzle about 2–3 tablespoons of pesto over the burrata and tomatoes; reserve remaining pesto for serving on the side.

Combine 1/2 cup good-quality balsamic vinegar and 1 tablespoon brown sugar (or honey) in a small saucepan.

Bring to a gentle simmer over medium heat, then reduce heat to low and simmer until reduced by about half and syrupy, about 8–12 minutes. Stir occasionally and watch closely so it doesn’t burn. The glaze will thicken more as it cools.

Remove from heat and let cool slightly. If too thick, thin with a teaspoon or two of water or extra balsamic.

Drizzle the balsamic glaze in a thin ribbon over the plated tomatoes and burrata just before serving.

Scatter 1/4 cup fresh basil leaves (or chiffonade) across the platter. Sprinkle flaky sea salt (about 1/2 teaspoon) and 1/4 teaspoon freshly cracked black pepper evenly over the burrata and tomatoes.

Serve immediately with toasted ciabatta or country bread slices, and pass any extra pesto and balsamic glaze at the table.

Leftovers: store pesto in an airtight container with a thin film of olive oil on top in the fridge up to 3 days. Keep burrata chilled separately and assemble fresh.