Narragansett Burrata Recipe

Prepare

Rinse the cherry tomatoes and pat dry. Halve larger tomatoes if uneven; leave small ones whole. Thinly slice the garlic cloves.

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 2 minutes.

Add 2 tablespoons olive oil to the hot skillet, then add the sliced garlic and cook 20–30 seconds, stirring, just until fragrant and beginning to color—do not burn.

Add the tomatoes to the skillet in a single layer if possible. Let cook undisturbed 2–3 minutes to blister and char on one side, then shake the pan or stir and continue to cook another 2–3 minutes until skins split and tomatoes are softened.

Sprinkle 1 teaspoon sea salt and 1 teaspoon red pepper flakes, toss gently to combine, and remove from heat. Transfer tomatoes and any pan juices to a bowl and set aside to cool slightly.

Preheat a grill pan or skillet (or broiler) to medium-high. Brush both sides of focaccia slices lightly with 2 tablespoons olive oil.

Toast the focaccia slices on the hot pan 1–2 minutes per side until golden and slightly crisp (or under a hot broiler 1–2 minutes per side). Remove and sprinkle with coarse sea salt while warm.

Place the warm toasted focaccia pieces on a serving board or plates as desired.

Gently pat the burrata dry with paper towel. Tear or cut each burrata into halves or thirds (depending on size) and arrange atop or beside the focaccia.

Spoon the blistered cherry tomatoes and their juices over and around the burrata, distributing evenly.

Scatter fresh basil leaves over the tomatoes and cheese. Drizzle 2 tablespoons extra-virgin olive oil evenly over the dish, then finish with 3 tablespoons saba (or balsamic glaze) in a light zigzag.

Season the assembled plate with remaining 1 teaspoon fine sea salt (if needed) and freshly ground black pepper to taste. Serve immediately while focaccia is warm and tomatoes still slightly warm.