Burratina Recipe

Prepare tomatoes

Trim the stem ends from the green tomatoes and slice each into 1/2-inch thick rounds. You should get about 8–10 slices from 3 medium tomatoes. Pat each slice dry with paper towel to remove surface moisture.

Set up dredging station

Place the 3 tablespoons all-purpose flour in a shallow bowl and season with 1/4 teaspoon of the kosher salt and a pinch of black pepper. In a second shallow bowl whisk together 2 eggs, 1/2 cup buttermilk, and 1 teaspoon Dijon mustard until smooth. In a third shallow bowl combine 1 cup fine cornmeal and 1 cup fine breadcrumbs; season with the remaining 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.

Dredge tomatoes

Working one at a time, coat each tomato slice lightly in the seasoned flour, shaking off excess. Dip into the egg-buttermilk mixture, letting excess drip back into the bowl, then press into the cornmeal-breadcrumb mix to form an even, adherent crust. Place dredged slices on a wire rack while you heat the oil; this helps the crust set and prevents sogginess.

Heat oil

Pour approximately 1 cup neutral oil into a heavy skillet (cast iron recommended) to reach about 1/4 inch depth. Heat over medium heat until the oil reaches 350°F (175°C) or until a small breadcrumb sizzles immediately on contact. Maintain medium heat so crust browns without burning.

Fry tomatoes

Fry tomato slices in a single layer for 2–3 minutes per side, until golden brown and crisp. Work in batches to avoid overcrowding; add more oil if necessary to maintain depth and temperature. Transfer fried slices to a paper towel-lined plate or wire rack. Immediately season lightly with a pinch of sea salt flakes.

Warm burratina (optional)

Bring the burrata to room temperature for 20–30 minutes before serving to maximize creaminess. If you prefer slightly warm burrata, preheat the oven to 200°F (95°C) and place the burrata on an oven-proof dish for 5–7 minutes — do not exceed this time or the cheese will lose structure.

Arrange on plate

On each serving plate (for 2–4 people, see servings), arrange a nest of 3–4 fried green tomato slices per portion. Tear the burratina gently and place one whole or halved ball (depending on size and number of servings) atop or beside the tomato stack so its creamy interior spills slightly over the tomatoes.

Finish with oil & balsamic

Drizzle approximately 1 tablespoon extra-virgin olive oil over the burrata and fried tomatoes per 2 servings (use the 2 tbs total across the servings). Using a small spoon, dot or lightly drizzle the 12-year aged Bonini balsamic across the burrata and tomatoes — the aged balsamic is concentrated, so use sparingly to taste (about 1 teaspoon per serving recommended).

Garnish and season

Scatter fresh basil leaves and microgreens around and over the cheese and tomatoes. Finish with a few flakes of sea salt and a light grinding of black pepper. If using optional garnish, sprinkle the lemon zest and sliced chives over the top to add brightness and a mild onion note.

Serve immediately while the tomatoes are crisp and the burrata is cool and creamy. This antipasti is best shared: 2 burrata balls and the listed fried tomato quantities serve 4 as an appetizer or 2 as a generous starter. Leftover fried tomatoes are best eaten the same day; burrata should be consumed the day it is opened.