Burrata Bowl (gf, V) Recipe

Prepare Tomatoes

Halve the cherry or grape tomatoes and place them in a medium bowl.

In a small bowl, whisk together 2 tbsp extra-virgin olive oil, 1 tbsp balsamic vinegar, 1 tsp minced garlic, 1 tsp honey (or maple), 1 tsp salt and 1/2 tsp freshly ground black pepper until combined.

Pour the dressing over the halved tomatoes, add the 1/4 cup chiffonaded basil, and gently toss to coat. Let the tomatoes marinate at room temperature for at least 20–30 minutes (or up to 2 hours refrigerated). Bring back to room temperature before serving if chilled.

Preheat oven to 400°F (200°C). Slice the gluten-free baguette or loaf into 1/2-inch (1.2 cm) slices.

Arrange slices on a baking sheet. Brush each lightly on both sides with extra-virgin olive oil (about 2 tbsp total). Sprinkle very lightly with sea salt if desired.

Toast in the oven 8–10 minutes, flipping once halfway, until edges are golden and crisp. For extra flavor, immediately rub one side of each warm crostini with the optional minced garlic clove.

Keep crostinis warm in a low oven (200°F / 95°C) if not serving immediately.

Remove burrata from refrigerator about 15–20 minutes before plating so it comes to room temperature for best texture.

Choose a shallow bowl or wide serving plate. Spoon a generous portion of the marinated tomatoes and some of their dressing into the center of the bowl, leaving space for the burrata.

Place two burrata balls on top of the tomatoes (or tear one large burrata into pieces and nestle in). Gently tear or cut the burrata open so the creamy interior spills slightly over the tomatoes.

Drizzle 1 tsp extra-virgin olive oil over each burrata and season lightly with 1/8 tsp coarse sea salt and a pinch of freshly ground black pepper per ball.

Scatter whole basil leaves around and on top for aroma and color.

Finish with a decorative drizzle of about 2 tbsp aged balsamic reduction/glaze over the burrata and tomatoes. If you only have regular balsamic, reduce 1/4 cup balsamic vinegar with 1 tsp sugar over medium-low heat until it thickens to a syrupy consistency (~6–8 minutes) and use 2 tbsp.

Serve immediately with warm toasted gluten-free crostinis on the side. Encourage guests to spoon tomato + dressing onto a crostini and top with creamy burrata.