Heirloom Tomatoes and Burrata

Its been said imitation is the sincerest form of flattery. And this week is all about flattery because I’m sharing another copycat recipe from Cowiche Brewery. You might remember a few years ago when I made my own version of their incredible grinder sandwich and I’m at it again absolutely copying the heirloom and tomato dish they have featured right now.

You can actually buy heirloom tomatoes at the brewery that they grew right there on property, filling a box for just $5. I couldn’t resist picking out the prettiest red, orange and yellow heirlooms I could find, knowing I would be going home to immediately attempt to recreate the recipe.

And I know, we had one cool weather weekend, and now it feels like fall officially descended on the Valley bringing with it crockpot recipes and soup weather. But September is actually when fresh produce is at its peak. Tomatoes, cucumbers, zucchini, peppers along with all the good summer items we expect like corn, melons and even lettuce greens are all readily available. Summer’s not quite over yet and we’ve got lots of time for fall recipes; lets celebrate summer for another week or two.

As you read through this recipe, think of it more like a loose guide then a step by step process you need to follow to a T. Next time you stop in at the farmers market, Fruit City or make a trip out to Cowiche Brewery, pick up several of the prettiest, ripest tomatoes you can find. This ‘recipe’ can be dinner for one or an appetizer for a crowd. The key is using the highest quality ingredients you can get your hands on.

Maybe drop into Essencia bakery this week, if you have the chance, to grab a loaf of bread. It could sourdough or a baguette, doesn’t matter, just snag what looks good (even better if you or someone you know makes homemade sourdough bread).

Pick up burrata cheese, a balsamic glaze and any basil pesto ingredients you might need from the grocery store. The few minutes it takes to make pesto is well worth the effort and takes this recipe completely off the charts. If you don’t have time, no problem, just grab a premade pesto from the store. The tomatoes are the star of the dish anyway.

The sweetness of the tomatoes are amplified by the slight tang of the balsamic vinegar. The creamy cheese, savory basil pesto and flavor bomb of the tomatoes might truly be one of my favorite combinations ever. I’ll dream of this meal in the dead of winter when everything is gray and cold.

Heirloom Tomatoes and Burrata

• 4-5 heirloom tomatoes, washed and sliced

• 1-2 pieces burrata cheese

• 2 tablespoons extra virgin olive oil

• 2 tablespoons balsamic vinegar glaze

• Coarse sea salt and black pepper

• 1/4 cup homemade basil pesto*

• Lightly toasted artisan bread

Start by gently rinsing your heirloom tomatoes, then slicing into bite-size pieces. They don’t all need to be perfectly uniform, you just want them to be scoop-able onto the bread.

Add the tomatoes to a shallow bowl and liberally salt and pepper them. Drizzle with olive oil and balsamic vinegar glaze. You should be able to find a glaze with the other vinegars at the grocery store. The glaze is condensed and more flavorful then regular balsamic vinegar but if you can’t find it, don’t worry about it, just use balsamic vinegar.

Nestle the burrata cheese into the center of the tomatoes. Scoop the basil pesto into a small snack size ziplock bag. Cut the corner of the bag with scissors and then dot the tomatoes with the basil pesto. Sprinkle the entire dish with one more small pinch of coarse sea salt.

Toast your artisan bread and lightly butter the slices. Serve immediately. To enjoy, use a knife or spoon to gently break apart the burrata cheese. Scoop a bit of cheese, basil pesto and tomato onto the bread and devour.

Basil Pesto

• 4 ounces fresh basil leaves, stems removed

• Big handful fresh baby spinach

• 2 cloves garlic

• 1/3 cup walnuts

• Juice of a large lemon

• 1/2 cup extra virgin olive oil

• 1/2 cup grated parmesan cheese

• 1/2 teaspoon kosher salt

• Pinch of black pepper

In a food processor, combine the basil, baby spinach, walnuts and garlic. Pulse a few times to break down the ingredients a little bit. Add the parmesan cheese, salt and pepper and the lemon juice. Pulse a few more times until a pulp start to form. Turn the food processor back on and drizzle in the olive oil until a thick sauce forms. You can always add an additional tablespoon or two of olive oil if you prefer a thinner pesto. Taste and then adjust slightly if needed with a bit more salt.. Store in a jar with a lid in the refrigerator for up to three days or freeze any extra pesto for up to three months.