If your kitchen counter is overflowing with tomatoes from the garden’s last hurrah, then here is the perfect recipe for you.
I posted a Burrata Mozzarella Salad With Tomatoes here. Today’s recipe is very similar but has olive tapenade, which is a lovely addition. I didn’t think I was much of a Burrata fan at first, but it has definitely grown on me.
12 oz burrata cheese, cut into 1/2-inch thick slices
3 medium ripe beefsteak tomatoes, cut into 1/2-inch thick slices
Kosher salt and freshly ground black pepper
6 large basil leaves, torn into pieces
4 tsp tapenade (store bought or homemade)
1 Tbs extra-virgin olive oil
1. Arrange the burrata on a platter, alternating with the tomatoes. Sprinkle with salt and pepper to taste. Scatter the torn basil leaves over all and dollop with the tapenade. Drizzle with the oil and serve.
Serves 4 to 6
Recipe from Fine Cooking Magazine
Calexico’s new album ‘Algiers’ came out this week and it is a winner.
I’m still soft on the song Splitter that I played here, but Sinner In The Sea is a close second.
“Running to the rock, running to the sea
Prayin’ to the Lord please shelter me
But the ground keeps shaking, water is boiling on fire
Blood pulsing through their veins like the waves crashing on the
Calexico-Sinner In The Sea
Check out Calexico on the band’s Website, where you can buy their music. Upcoming world tour dates are also listed on the site.