Burrata with White Wine and Garlic Sautéed Tomatoes
teaspoon extra virgin olive oil, plus more for drizzling on bread
cloves garlic, minced
cup pinot grigio
pinch salt and fresh ground pepper
ounces burrata, room temperature
tablespoon fresh chopped basil
Slice the baguette into 1-inch slices and place on a baking sheet. Lightly drizzle the baguette slices with olive oil. Place under the broiler and toast until lightly golden. Flip and toast the other side until lightly golden. Remove from the oven and set aside.
Heat oil in a saute pan over medium heat. Add tomatoes,garlic, wine, salt, and pepper. Bring to a simmer and simmer until wine is reduced by half, about 8 to 10 minutes.
Place the burrata on a plate or large low-rimmed bowl. Pour sauteed tomatoes over the cheese and garnish with basil. Serve with toasted baguette slices. Spoon cheese and sauteed tomatoes over a baguette slice and enjoy.
by Meredith Steele
notes: Burrata can be found at most specialty grocery stores but make sure it’s fresh.