Margherita "moderna" Recipe

Prepare and toast ciabatta

Preheat oven to 425°F (220°C). Slice the ciabatta loaf into 1/2-inch slices or split lengthwise. Brush the cut sides lightly with 2 tbs extra-virgin olive oil and sprinkle with 1 tsp salt. Arrange on a rimmed baking sheet, cut-side up, and toast in the oven for 6–8 minutes until golden and crisp at the edges. Remove and set aside to cool slightly.

Make tomato marinade

In a medium bowl combine 2 cups halved cherry tomatoes, 1 minced garlic clove, 3 tbs olive oil, 1 tsp red wine vinegar, 1 tsp sugar, 3 tsp kosher salt, and 1 tsp freshly ground black pepper. Stir to combine and let sit at room temperature for 20–30 minutes so tomatoes release juices and flavors meld. Stir again before using.

If you prefer a quicker, warmer garnish: after marinating at room temperature for 10 minutes, briefly warm the tomato mixture over medium heat for 1–2 minutes until just warm (do not cook down). Remove from heat and let cool slightly before assembling.

Make basil olive oil

Blanch 1 cup fresh basil leaves in boiling water for 5–8 seconds, then plunge into ice water. Drain and squeeze out excess moisture. In a blender or food processor combine the blanched basil, 4 tbs extra-virgin olive oil, and 1 tsp sea salt. Blend until smooth and bright green (30–45 seconds). Taste and adjust salt. Optionally strain through a fine mesh for a clearer oil. Transfer to a small bowl; reserve 1–2 tbs for finishing the plate.

If you prefer no-blanch method: combine raw basil and oil and blend until bright, but color may be slightly darker after resting.

Assemble Margherita Moderna

Place toasted ciabatta slices on a serving platter. Gently tear or halve the 8 oz burrata into pieces and place one piece atop each slice (depending on slice count) or arrange centrally if serving family-style. Spoon generous amounts of the marinated tomatoes over and around the burrata, making sure to include some of the marinade juices.

Drizzle 1–2 tbs of the basil olive oil over the burrata and tomatoes. Scatter 2 tbs shaved Parmigiano-Reggiano over the top. Finish with 1/2 tsp freshly ground black pepper and optional 1 tsp lemon zest for brightness. Taste and add a light pinch of sea salt if needed.

Serve immediately while ciabatta is still slightly warm and burrata is creamy. Provide extra olive oil or tomato marinade on the side.