Sep 10 2026
Restaurants›D'Nulffos›Heirloom & Burrata Recipe

Heirloom & Burrata Recipe

Inspired by D'Nulffos
Time30m
Serves4

Heirloom tomato and basil salad over burrata blooms with charred crostinis

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Ingredients

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Salad

Crostini

Finishing & Garnish

Method

Salad

  1. 1

    Prepare tomatoes

    Wash and pat dry the heirloom tomatoes. Slice larger tomatoes into 1/2-inch thick wedges and halved cherry or grape tomatoes. Aim for a mix of shapes and sizes so the presentation is rustic and colorful.

  2. 2

    Slice onion & basil

    Thinly slice the red onion into half-moons and lightly rinse to mellow if desired. Stack basil leaves, roll tightly, and chiffonade (slice into thin ribbons). Reserve a few whole small basil leaves for garnish if you like.

  3. 3

    Make dressing

    In a small bowl whisk together 3 tablespoons extra-virgin olive oil, 1 tablespoon aged balsamic vinegar, 1/2 teaspoon freshly ground black pepper, 1 teaspoon sea salt, and 1/2 teaspoon lemon zest until emulsified.

  4. 4

    Assemble salad base

    Place the tomato pieces in a wide shallow bowl or platter. Scatter the sliced red onion and chiffonaded basil over the tomatoes. Drizzle about two-thirds of the dressing over the tomatoes and gently toss once or twice to coat, keeping pieces intact.

  5. 5

    Plate with burrata

    Move dressed tomatoes to the serving platter if not already there. Place the 8-ounce burrata in the center (or two 4-oz burrata blooms spaced depending on platter). Gently tear the burrata open just before serving so the creamy interior spills onto the tomatoes.

Crostini

  1. 6

    Prepare bread

    Preheat a grill pan or skillet over medium-high heat, or preheat broiler. Brush one side of each baguette slice lightly with 1.5 tablespoons olive oil.

  2. 7

    Char or toast slices

    Place bread oil-side down on the hot grill pan or under the broiler. Cook until charred and golden, about 1–2 minutes per side on a grill pan (watch closely under a broiler to avoid burning). Flip and toast the other side briefly to crisp through.

  3. 8

    Rub with garlic & season

    Remove crostini from heat and immediately rub the cut half of the garlic clove across the warm top of each slice to impart a subtle garlic flavor. Sprinkle lightly with 1/4 teaspoon coarse sea salt.

  4. 9

    Optional char more

    If you prefer a smokier flavor, hold slices directly over a gas flame with tongs for a few seconds to char edges before serving.

Finishing & Garnish

  1. 10

    Dress burrata & finish

    Drizzle the remaining dressing over the exposed burrata and tomatoes. Scatter reserved small basil leaves and optional microgreens or baby arugula around/over the burrata. Sprinkle 1/4 teaspoon flaky finishing salt over the burrata and tomato edges.

  2. 11

    Add balsamic glaze (optional)

    If using, lightly drizzle 1 teaspoon balsamic glaze in a decorative pattern over the burrata and tomatoes for added sweetness and visual contrast.

  3. 12

    Serve

    Arrange the charred crostinis around the platter. Encourage guests to spread a bit of burrata on crostini and top with tomatoes, basil, and a drizzle of the dressing. Serve immediately so crostini stay crisp.

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