Best Grilled Tomatoes And Burrata Recipes

Grilled Tomatoes and Burrata image

Provided by Brandi Milloy

Time 10m

Yield 6 servings

Number Of Ingredients 11

Neutral oil, for oiling the grill grates, optional
4 firm tomatoes (slightly under-ripe)
6 tablespoons extra-virgin olive oil
Fleur de sel or coarse kosher salt
Freshly ground black pepper
One 8- to 9-ounce ball burrata
1/4 cup fresh basil leaves
1 teaspoon dried oregano
Zest of 1 lemon
2 tablespoons balsamic glaze
Sliced baguette or other crusty bread, for serving

Steps:

Prepare a grill for medium-high heat. It's best to use a grill basket, but if you don't have one, oil the grill grates.
Cut the tomatoes in half crosswise and brush with 4 tablespoons of the olive oil. Place the tomatoes cut-side down on the grill (or grill basket) and cook until the tomatoes are softened and charred, about 4 minutes. Flip once and continue to cook for 1 to 2 minutes more. The tomatoes should be tender.
Place the tomatoes in a serving bowl cut-side up and season generously with salt and pepper. Place the burrata in the center of the tomatoes and cut in half. Garnish with the basil and oregano. Sprinkle with lemon zest and drizzle with the balsamic glaze and remaining 2 tablespoons olive oil. Serve with crusty bread.

Grilled Green Tomatoes with Burrata and Green Juice image

Provided by Joshua McFadden

Yield 4 Servings

Number Of Ingredients 20

Green juice:
1/2 small romaine heart, coarsely chopped
1/4 English hothouse cucumber or 1/2 Persian cucumber, coarsely chopped
1 cup (packed) torn kale leaves
3/4 cup cilantro leaves with tender stems
1 tablespoon (or more) fresh lime juice
Kosher salt
Tomatoes and assembly:
1 thick slice country-style bread, torn into bite-size pieces
7 tablespoons olive oil, divided, plus more for brushing
Kosher salt
3 unripe green tomatoes, sliced 1/2" thick
1 tablespoon red wine vinegar
Freshly ground black pepper
8 ounces burrata or fresh mozzarella, torn into pieces
1 bunch scallions, thinly sliced
1 jalapeno, thinly sliced
1/2 cup unsalted, roasted almonds, coarsely chopped
1 cup cilantro leaves with tender stems
Flaky sea salt

Steps:

Green juice:
Blend romaine, cucumber, kale, cilantro, and 1/4 cup water in a blender until fairly smooth, about 1 minute. Strain through a fine-mesh sieve into a small bowl or measuring glass, pressing on solids to release as much liquid as possible; you should have about 1/2 cup. (Alternatively, you can do this step in a juicer.) Stir in lime juice and season with salt. Taste and adjust flavor with more lime juice, if needed.
Tomatoes and assembly:
Preheat oven to 400°F. Toss bread with 2 tablespoons oil on a rimmed baking sheet; season with kosher salt. Bake, tossing halfway through, until golden brown and crisp, 6-8 minutes. Let bread cool, then gently crush with a flat-bottomed measuring cup into smaller pieces.
Prepare a grill for medium-high heat or heat a grill pan over medium-high. Brush tomatoes on both sides with 1 tablespoon oil and grill until softened and lightly charred, about 4 minutes per side. Transfer to plates and drizzle with vinegar, 1/3 cup green juice, and 1 tablespoon oil. Season with kosher salt and pepper and top with burrata.
Toss scallions, jalapeno, almonds, breadcrumbs, 2 tablespoons green juice, and remaining 3 tablespoons oil in a medium bowl; season with kosher salt and pepper. Add cilantro and toss again to bring everything together.
Scatter scallion mixture evenly over tomatoes and burrata; drizzle with oil and sprinkle with sea salt.

Grilled Green Tomatoes with Burrata and Green Juice Recipe image

Provided by @MakeItYours

Number Of Ingredients 18

½ small romaine heart, coarsely chopped
¼ English hothouse cucumber or ½ Persian cucumber, coarsely chopped
1 cup (packed) torn kale leaves
¾ cup cilantro leaves with tender stems
1 tablespoon (or more) fresh lime juice
Kosher salt
1 slice thick country-style bread, torn into bite-size pieces
7 tablespoons olive oil, divided, plus more for brushing
Kosher salt
3 unripe green tomatoes, sliced ½ inch thick
1 tablespoon red wine vinegar
Freshly ground black pepper
8 ounces burrata or fresh mozzarella, torn into pieces
1 bunch scallions, thinly sliced
1 jalapeño, thinly sliced
½ cup unsalted, roasted almonds, coarsely chopped
1 cup cilantro leaves with tender stems
Flaky sea salt

Steps:

Green Juice: Blend romaine, cucumber, kale, cilantro, and ¼ cup water in a blender until fairly smooth, about 1 minute. Strain through a fine-mesh sieve into a small bowl or measuring glass, pressing on solids to release as much liquid as possible; you should have about ½ cup. (Alternatively, you can do this step in a juicer.) Stir in lime juice and season with salt. Taste and adjust flavor with more lime juice, if needed.
Tomatoes and Assembly: Preheat oven to 400°. Toss bread with 2 Tbsp. oil on a rimmed baking sheet; season with kosher salt. Bake, tossing halfway through, until golden brown and crisp, 6-8 minutes. Let bread cool, then gently crush with a flat-bottomed measuring cup into smaller pieces.
Prepare a grill for medium-high heat or heat a grill pan over medium-high. Brush tomatoes on both sides with 1 Tbsp. oil and grill until softened and lightly charred, about 4 minutes per side. Transfer to plates and drizzle with vinegar, ⅓ cup green juice, and 1 Tbsp. oil. Season with kosher salt and pepper and top with burrata.
Toss scallions, jalapeño, almonds, breadcrumbs, 2 Tbsp. green juice, and remaining 3 Tbsp. oil in a medium bowl; season with kosher salt and pepper. Add cilantro and toss again to bring everything together.
Scatter scallion mixture evenly over tomatoes and burrata; drizzle with oil and sprinkle with sea salt.