Burrata & Fried Green Tomatoes Recipe

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange bacon slices in a single layer on the rack. Roast for 12–18 minutes, until deep golden and crisp. Remove and transfer to a paper-towel-lined plate to drain. When cool, roughly chop into 1/2" pieces.

While bacon roasts, toss the grapes with 1 teaspoon olive oil, brown sugar (if using) and a pinch of salt on a small sheet pan or oven-safe dish. Roast in the same 400°F oven for 10–12 minutes, until grapes are blistered and just starting to burst. Remove and let cool slightly.

In a small bowl combine sorghum syrup, white balsamic vinegar and lemon juice. Stir to make a glossy drizzle. Taste and adjust balance — add a few drops of water if too viscous.

When grapes are cool, fold them into the sorghum mixture to coat. Keep warm or room temperature until plating.

Slice the baguette into 12–14 thin slices (about 1/3" thick). Brush each slice lightly with melted butter on both sides.

Heat a large skillet over medium heat. Toast the buttered slices in batches until golden and crisp, about 1–2 minutes per side. Alternatively, broil on a sheet pan 1–2 minutes per side. Rub each warm toast with the cut side of the garlic clove for a gentle garlic aroma.

Slice tomatoes into 1/3"–1/2" thick rounds. Lay on paper towels and season both sides lightly with 1/2 teaspoon of the kosher salt; let sit 5 minutes to draw out moisture, then pat dry.

Set up a three-bowl dredging station: bowl 1 — flour seasoned with remaining 1/2 tsp kosher salt and 1/4 tsp black pepper; bowl 2 — whisk egg with buttermilk and hot sauce; bowl 3 — combine cornmeal and panko with remaining 1/4 tsp black pepper.

Working in batches, dredge each tomato slice first in flour (shake off excess), then in the egg-buttermilk mixture, then press into the cornmeal-panko mixture to coat thoroughly. Place coated slices on a wire rack to rest 5 minutes so the coating adheres.

Heat a heavy skillet (cast-iron preferred) over medium-high and add 1 cup neutral oil. Heat until shimmering and a pinch of breadcrumbs sizzles immediately. Fry tomatoes in batches without crowding for 2–3 minutes per side, until golden brown and crisp. Adjust heat as needed to avoid burning. Transfer to paper towels and season immediately with a light sprinkle of salt.

Let burrata come to room temperature for 15–20 minutes. Place on a serving platter and gently tear open the top to expose the creamy interior.

Arrange 6–8 fried green tomato rounds around and partially over the burrata. Spoon warm roasted grapes and any sorghum glaze over the tomatoes and around the cheese.

Scatter chopped crispy bacon over the top and around the platter. Drizzle 2 tablespoons extra-virgin olive oil over burrata and tomatoes. Season with coarse sea salt and freshly ground black pepper to taste. Tuck basil leaves around the platter.

Serve immediately with toasted baguette for spreading and scooping.