Buttermilk Grilled Chicken with Chimichurri Sauce

Earlier this summer almost all of the urns in the front, side and back of the house were filled primarily with herbs this year. It wasn't so much a fortuitous decision as it was one primarily made due to indecisiveness. Not only couldn't I decide on a which white or blue monochromatic color scheme to have this year, I had waited longer than I should have to find the varieties of flowers I wanted. Due my procrastination the urns were filled with a variety of herbs and a few geraniums. A significant departure from the overflowing flower urn look I had been trying to achieve in years past. However, the basil, oregano, rosemary, parsley, sage, mint, thyme, dill, and chives have thrived, mostly because someone has religiously watered them (and that someone would not be me). Having out my back door access to fresh herbs has been both a luxury and blessing. Maybe one of the best urn planting decisions. Surprisingly I really don't miss my flower filled urns (well, maybe just a teeny tiny little bit). In looking ahead, I think mostly herb filled urns will be the intentional planting plan next year. 

While there have yet to be any mojitos made with the mint or pesto made with basil, the herbs have made frequent appearances in salads, on pasta dishes, in meatballs, and on crostini to name a few. And this past weekend they made the best Chimchurri Sauce. 

We grill a lot of chicken around here. But there is only so much excitement one can muster around a grilled seasoned chicken breast. Unless you plate it with fresh vegetables or on top of a salad, it doesn't have much of a wow factor on a plate. Marinate it overnight in a buttermilk mixture, grill it, cut into slice, top with a Chimichurri Sauce and now you have a weeknight dinner looking Saturday night dinner party worthy. 

We have heard about marinating then frying chicken, however, we often don't think of using that technique when roasting or grilling. Although it's not absolutely necessary for frying or grilling, marinating chicken in a buttermilk mixture tenderizes the meat as well as imparts flavor. Not only does buttermilk's slightly acidic quality help to tenderize the chicken, the enzymes in it help to break down the protein. Thus you end up with a more tender, moister chicken. 

Up until recently I always associated Chimichurri Sauce with grilled meats. Like with THIS Marinated Grilled Flank Steak. Why it took me so long to put the chicken together with this chimichurri sauce is anyone's guess. Once you taste these flavor combinations you too might find it hard to serve grilled chicken without it. Fresh parsley is the foundational herb in this sauce. This version used a combination of basil and oregano, garlic cloves, capers, sea salt, and olive oil. It literally comes together in minutes in a food processor. I like to let my chimichurri sauce rest (covered) for about an hour to let the herbs infuse even more flavor into the olive oil. With herbs in abundance in gardens, urns or at farmer's markets, this is perfect season for Chimichurri Sauce. 

Technically soaking the chicken breasts in a seasoned buttermilk mixture would be considered a brining process. If you have never brined chicken or a turkey, you will be surprised at how easy it easy. The chicken sits in a mixture of buttermilk, garlic, salt, pepper, and rosemary for at least 8 hours or (preferably) overnight (See notes below for additional, optional brining ingredients.) I like marinating the chicken in a flat dish versus a ziplock bag, but either way works. Just be sure to turn the chicken at least once during the brining process.

While your grill heats up, remove the chicken from the marinade and let sit on a rack to allow it to drain. Place your chicken breasts on a hot grill and cook until done. Cooking time will be dependent on the thickness of the chicken. These slightly more than one pound breasts took almost twenty minutes. Let your chicken breasts rest at least 5 minutes before cutting into thick slices and arranging on a (white) platter.

Then drizzle the Chimichurri Sauce down the center of the chicken and serve. Note: Recommend making a double batch of the sauce so you can serve some on the side.

Even the meat lovers amongst your family and friends will be impressed with this Buttermilk Grilled Chicken with Chimichurri Sauce. With the money you saved buying chicken over beef, buy some really, really good wine (something with a rating of at least 92 points) for an even more unforgettable meal. 

Serve the Buttermilk Grilled Chicken with Chimichurri Sauce with some a platter of some grilled or roasted vegetables and your favorite salad. Don't forget a basket of bread. This could easily become one of your favorite and easiest go-to weeknight as well as entertaining dishes. Seriously.

Recipe

Buttermilk Grilled Chicken with Chimichurri Sauce

Serves 6-8 

Ingredients
Chicken
2 to 2 1/4 pounds of skin-on or skinless, boneless chicken breasts
2 cups (1 pint) buttermilk
2 garlic cloves, crushed
1 teaspoon cracked black pepper
1 Tablespoon sea salt
2 Tablespoons chopped rosemary

Chimichurri Sauce
1/2 cup (10g) flat-leaf parsley leaves
2 Tablespoons chopped tender fresh herbs (e.g., basil, oregano, chervil, or cilantro)
1/2 cup (120 ml) olive oil, plus more if needed
2 garlic cloves
1 Tablespoon salt-packed capers, rinsed
Pinch of sea salt

Directions
Chicken
1. In a bowl, mix together the buttermilk, garlic, sea salt, pepper and rosemary.
2. Place chicken in a shallow bowl (or use a plastic ziplock bag). Pour mixture over the chicken. Tightly cover bowl and/or seal bag. Refrigerate at least 8 hours or overnight. Turn chicken over and/or flip ziplock bags at least once.
3. Remove the chicken and place on a wire rack (with a sheet pan underneath) to allow marinade mixture to drip off.
4. Place drained chicken breasts on a preheated grill. Grilling time will depend on the thickness of the chicken breasts. The one pound breasts used took approximately 20 minutes.
5. Remove cooked breasts from the grill and allow to sit for at least 5 minutes before cutting into 1/4" slices.

Chimichurri Sauce and Assembly
1. Place parsley, fresh herb of choice (I used a combination of basil and oregano), garlic and capers in a small food processor. Pulse until mixture is finely chopped.
2. Transfer mixture to a small bowl. Pour in olive oil and pinch of sea salt. Stir to combine.
3. Serve immediately, allow to sit up to an hour before serving, or store, tightly covered in the refrigerator for up to 5 days. If stored in the refrigerator, remove at least 30 minutes before serving.
4. Drizzle Chimichurri Sauce over sliced grilled chicken. Serve extra sauce on the side.

Notes: (1) Double the amount of Chimichurri Sauce. You can always store leftovers in the refrigerator. (2) If you are in a hurry, make the Chimichurri Sauce and just grill up some (non-buttermilk marinated) chicken breasts. (3) For a slightly sweeter marinade, add 2 Tablespoons of honey and 1/2 cup of vegetable oil to the marinade. (4) If you don't have a large white platter, get one. They are incredibly versatile and make food look absolutely beautiful.

Sunset at Mallory Square, Key West, Florida (July 2018)

Strawberry Icebox Cake

Last week we flew to Florida for the Memorial Service to honor and celebrate the lives of my husband's parents. Prior to their passing, both of his parents expressed they didn't want any kind of service. However, it was something all of the siblings felt was important. Not only to provide each of them with a kind of closure, but to able to publicly show how grateful they all were for both the love and lifetime of memories they had been given. Beyond their shared desires, the Memorial Service also gave the siblings and their spouses, the nieces, their spouses, and their children, the only living sister (of my husband's mother) and her husband, and the cousin (and his wife) who was one of the best friends yet more like a brother to my husband's father, the chance to reconnect and spend some quality time with one another. With my husband feeling the pressure of being the only one of his siblings to speak at the Memorial Service, we decided to first spend a couple of days (38 hours to be exact) in Key West to relax and unwind. Considering it was the first time either of us had been there, there was very little time for relaxation. However, Key West provided just the kind of distractions he needed.

After arriving in Ft. Lauderdale, we drove down to Key West in a Mustang convertible. Having the top down on both the way down and back, allowed us both to see the landscapes from a completely different perspective. With an unobstructed view of the sky and clouds overhead, it was an amateur photographer's dream experience. In spite of the high temperatures and humidity, we tried to squeeze in as much as we could. With taking in two early morning sunrises at Higgs and Smathers Beaches, two evening sunsets at Mallory Square, strolling and shopping Duval street, uncharacteristically day (and night) drinking, and some touristy adventures, we managed to spend several hours relaxing by the pool. We should have been exhausted from the heat and being constantly on the go, but we weren't. At least not while we were there. While the time spent in Key West was great, it wasn't long enough. But neither was the time we had spending with everyone, but especially the two nieces, their spouses, and their children. While two year Vivian may not remember being at the Memorial Service for her great grandparents, I had a feeling that somehow her great grandparents knew she was there. Even more importantly, I had a sense they were deeply touched by the service and the words spoken by their eldest son.

In planning a recent birthday gathering for one of my friends, I asked the birthday girl to give me three or four of her favorite cake suggestions. Not only did I want here birthday cake to something she loved, I also wanted there to be some element of surprise it. After sharing her top three choices, she ended by saying 'if you have a new one you want to try or you think I would like' feel free to make it. Only someone with a kind, trusting, unselfish heart would allow someone else to make a 'truly surprise me' birthday cake. Little did she know I wanted to make this Strawberry Icebox Cake. However, the pressure of not having made it before and wanting her birthday cake to be perfect was too much for me handle. Additionally I worried a teeny tiny bit it may have not been something one would consider birthday cake worthy. I now know all that worrying was for naught as this would have been a both a perfect and great birthday cake! And one I believe she really would have liked. Maybe even loved. 

This is not a summer birthday cake. It's a summer, spring, fall, or winter one. Because the cake's filling is made with both frozen strawberries and freeze-dried strawberries, not fresh ones (unless you use them for decorating the top of the cake), you can make it 365 days a year.

Many of the Strawberry Icebox Cake and/or Pie recipes use a pretzel base crust. This one has a graham cracker, toasted pecan crust, and dark brown sugar crust. This incredibly flavorful crust may be my new graham cracker crust base. It's that good.

Toasting the pecans enhances their flavor and baking the crust before adding the filling deepens the flavors. So if given the choice between not baking or baking a graham cracker crust, always go the baking route. The extra step and cooling wait time is a small price to pay for the difference it makes.

In typical 'making a new recipe for the first time' fashion, I went on the Strawberry Icebox Cake hunt. All of the recipes I found, with the exception of one, called for use of gelatin or jell-o in the filling. Because the filling is a kind of no-churn ice cream, I too thought a gelatin-free version made the most sense. A pound of frozen strawberries didn't seem like it would deliver enough flavor so I decided to add some freeze-dried strawberries (I found them at Trader Joe's). 

The thick cake filling is poured into the cooled graham cracker-pecan crust. To ensure the top stays smooth, tightly cover the pan first with aluminum foil (it's thickness helps to prevent it from dipping into the batter) and then with plastic wrap. Put the pan on a baking sheet and place on a flat surface in your freezer. The Strawberry Icebox Cake needs at least six hours to firm up, but would recommend you allowing it set up overnight.

To unmold the cake from the pan, run a knife along the sides of the pan first. Frequently dipping your knife in hot water will make this process easier as well as keep the sides of the cake smooth.  Lining the springform pan with parchment paper makes transferring the Strawberry Icebox Cake to a platter effortless.

There are a million different options for finishing off this cake. You could leave completely unadorned, top it with some freshly whipped cream, layer some freshly sliced strawberries around the edge, or garnish with chocolate dipped strawberries are just some ideas. If there is an opportunity to add a chocolate garnish to any cake, I will take it.

Allow the Strawberry Icebox Cake to sit out a room temperature for 10 minutes before cutting into slices. The cake will continue to soften as it sits out, so if there any left after serving, return it back (well covered) back into freezer. 

This may be the most refreshing, delicious hot weather cake I have ever made. With the filling having a no churn ice cream like texture, it may be the most ingenious cake. The sweet, slightly crust and creamy, oh so strawberry flavored cake is everything a Strawberry Icebox Cake should be. It's a cake and ice cream confection perfect for a summer gathering, as the ending to a dinner party, and/or as a celebratory birthday cake. 

Recipe
Strawberry Icebox Cake (ingredient and assembly adaptations made to Wood and Spoon's recipe for Strawberry Icebox Pie)
Serves 10-12, depending on how you cut it.

Ingredients
Crust
7 1/8 ounces (204 g) graham crackers (approximately 13 1/2 sheets of graham crackers)
2 3/4 ounces (80 g) pecan halves, toasted
1/4 cup (50 g) dark brown sugar (could also use light brown sugar or a combination of both)
1/2 teaspoon kosher salt
7 Tablespoons unsalted butter, melted

Strawberry Filling
16 ounces frozen strawberries
1/4 ounce (80g) freeze-dried strawberries
14 ounce can of sweetened condensed milk
4 ounces cream cheese, room temperature
1 1/4 cups heavy whipping cream
Optional: Fresh strawberries, chocolate dipped strawberries, or freshly whipped cream for garnish

Directions
Crust
1. Preheat oven to 350 degrees (F). Line a 9" springform pan with parchment paper and set aside.
2. Combine graham crackers and toasted pecans into the bowl of a food processor. Pulse until mixture is reduced to crumbs.
3. In a medium sized bowl, combine the graham cracker/pecan mixture, brown sugar, kosher salt, and melted butter. Stir until well combined.
4. Press the graham cracker crumb mixture evenly on the bottom and half way up the sides of the prepared springform pan. 
5. Bake for 10 minutes. Remove from oven, place on a cooling rack and allow to cool to room temperature.

Strawberry Filling and Assembly
1. In a medium sized bowl, beat cream cheese until smooth and creamy. Add the sweetened condensed milk and beat until well combined. Set aside.
2. In the bowl of  a food processor, first process the freeze-dried strawberries. The mixture will be semi-fine. In other words, it will not be completely powder like. Add in the frozen strawberries, and process until you have a thick icy slush. There will still be some visible pieces of the strawberries. Do not over process to a liquidy texture.
3. Add the strawberry mixture to the cream cheese/sweetened condensed milk mixture. Beat until well combined. Transfer to a large bowl and set aside temporarily.
4. In the bowl of a standing mixer fitted with a paddle attachment, beat the whipping cream until stiff peaks form.
5. Fold the whipped cream into the strawberry mixture until no white streaks remain. Again, be careful not to overfold or you will begin breaking down the whipped cream.
6. Pour the mixture into the cooled to room temperature crust. Place the springform pan on a flat baking sheet. Tightly cover the springform pan first with aluminum foil and then with plastic wrap.
7. Place baking sheet on an even surface in the freezer. Allow to chill for at least 8 hours or overnight.
8. When ready to serve, remove the cake from the springform pan and place on serving platter. Top with fresh strawberries or chocolate covered strawberries if using. Allow the cake to sit out at least 10 minutes before cutting into slices, then serve immediately.
9. Return any unserved cake to the freezer, making sure it is well wrapped. Cake will store well in the freezer for up to a week.

Notes: (1) Only use frozen strawberries as fresh strawberries would liquify and the cake may not set up. (2) I toast my pecans for 10 minutes in a 350 degree (F) oven. (3) The strawberries on top of the cake were cut in quarters, then dipped in melted chocolate. (4) If you don't have a scale to weigh the pecans, would recommend using approximately 1/3 cup of pecan halves.

Sunrise at Smathers Beach, Key West, Florida (July 2018)

Peanutty Buckeye Brownies

I am not exactly sure where the last (almost) seven months have gone, but am finding it hard to believe the month of August is a little more than a week away. Yikes! My perception of time has changed considerably as I have gotten older. What I mean to say is that it seems to be moving at warp speed. Except, of course, when I am running. Because then it feels as if time is either standing still or moving at an unusually not-scientifically possible slow rate. There are days when I look at my Garmin watch and think 'how is possible for four minutes to feel like ten?'. My overly active imagination contends magnetic forces magically appear to imperceptively slow down my watch only when I am running. And so what do I believe about my watch's functioning on those days when my running speed is 'faster than normal'? Well, I think the (magnetic) forces were with me! 

My choice of pre-running or pre-yoga foods is limited as I have a bit of a sensitive stomach. However, on the up-side, my post-workout options are endless. As much as I have been known to be the one in the group to espouse the need for protein after a hard workout or long run, I am also guilty of not always following my own advice. There is very little protein in an iced blended latte, even one made with whole milk. As convoluted as it may sound, I have started rationalizing that anything made with peanut butter and chocolate is always a great 'protein' option. In actuality it's more like an incentive. I would say reward, but I wouldn't want you to think I value extrinsic over intrinsic rewards! Regardless of what mind games I play with myself about what foods I should be eating after running or yoga, the combination of anything made with peanut butter and chocolate is close to being both irresistible and completely acceptable. And now having had them, I would definitely put these Peanutty Buckeye Brownies in that irresistible category.

Peanutty Buckeye Brownies are similar to their Buckeye Candy counterpart in so far as they have a creamy peanut butter filling and are surrounded by chocolate. If you are from or know anyone from Ohio, you are more than likely familiar with Buckeyes, the creamy peanut butter center partially dipped in chocolate and shaped into a ball confection. Created less than sixty years ago, it was named for its' resemblance to the nut found on the Buckeye tree (a tree native to Ohio). The original Buckeye recipe (one someone had falsely claimed as their own before the 'real' creator came forward) was made with paraffin wax (yikes!). But rest assured there is no wax in these brownies. More importantly, I am not claiming to be the one inventing them. Rather I am just doing my part to make as many aware of them.

Even with making a few tweaks to the original recipe, my personal ethics prevent me from taking ownership for it. The tweaks, yes. The base recipe, no. As much as I would like to digress a bit and talk about my longstanding concerns over recipe creation, copying, and ownership, this may not really be the right venue for it. Someday I hope there is a session at a foodbloggers conference/convention/forum or a thoughtfully article written by one of the highly regarded social media food platforms addressing the topic of ethics in foodblogging. Okay, I have digressed long enough on one of pet peeves. Back to telling you more about these absolutely amazing Peanutty Buckeye Brownies.

What makes these Peanutty Buckeye Brownies semi-homemade is that they are made with a packaged brownie mix. Yes, sometimes it is really okay to channel our inner Sandra Lee selves. But beware, not all package brownie mixes are created equal. Some have net weights as low as 14 ounces. Look for one having a net weight of anywhere between 18.75 and 19.5 ounces. I used one of the Ghiradelli Brownie mixes (see note below) as it had a net weight closest to the inspiration recipe and, well, what is not to love about anything made by Ghiradelli?  In doing a bit of research, I found there were several versions of the recipe for these Peanutty Buckeye Brownies (aka Peanutty Buckeye Bars). The most significant difference between them was the amount of creamy peanut butter. Amounts ranged from 1/3 cup to 1/2 cup. I used 1/3 cup when I made this batch of brownies, but will probably use up to 1/2 cup the next time around as I think I want them to have a thicker peanut butter layer. When making them the first time, consider using only 1/3 cup of the peanut butter so you can decide for yourself if it has the kind of chocolate and peanut butter balance you desire.

The batter for these brownies will be very thick. Thicker than what you would expect when using a packaged brownie mix. This is due in part because the amount of wet ingredients added to the brownie mix is less than what is listed on the package instructions. So remember, don't follow the package directions, follow this recipe's directions.

To ensure you have even top and bottom brownie layers, divide the batter evenly. Using a scale makes this easy. Using an offset spatula helps to smooth out and even each of the layers. Using a slightly smaller pan than the recommended 9"x13" pan turned out to be a good idea. While I didn't want to experiment with pan size on the first making of these Peanutty Buckeye Brownies, I might play around with a 9"x9" pan next time for a slightly thicker brownie and adjusting baking time as necessary. Note: The bottom brownie layer will be on the 'thin' side. Don't worry, it's how it should be.

Dropping dollops of the peanut butter mixture over the bottom brownie layer makes it easy to spread. For the top brownie layer, drop teaspoonfuls of the remaining half of the brownie mixture evenly over the top. This too will make the process of smoothing out the top layer much easier. The idea of taking pieces of the brownie batter, flattening them in your hand, and placing on top of the peanut butter layer sounded like too much of a mess to me, so I went with the spoon method. A lightly sprinkling of sea salt was the finishing touch before the Peanutty Buckeye Brownies went into the oven.

In a preheated 350 degree (F) oven, the brownies bake for 25-30 minutes.

Allow the brownies to cool completely before cutting them. Hint: They will cut even easier if slightly chilled.

If you cut them into 1 1/2"x3" bars, you will get 24 brownies. The more the merrier as they say! But more importantly, you might feel a tad less guilty eating two smaller bars than two big squares. These are a little addictive and it's hard to stop at just one. 

These fudgy, chocolatey, peanut buttery Peanutty Buckeye Brownies will make the day of anyone who is a chocolate-peanut butter lover. They definitely make semi-homemade taste like homemade. No one will know a packaged brownie mix was one of the main ingredients. So unless you feel compelled to give your little 'secret' away, I would keep that tidbit of information to yourself. Until, of course, they ask you for the recipe. And they will. If you make and give them away to family or friends, you should probably put a 'these are subject to binge eating' warning label on them. 

Recipe
Peanutty Buckeye Brownies (Several adaptations to the Better Homes & Gardens Peanutty Buckeye Bars recipe)
Makes 24  1 1/2"x3" brownies

Ingredients
1 packages of brownie mix (ranging from 18.75 to 19.5 ounces)
2 large eggs
1/3 cup canola or vegetable oil
1 cup (5 ounces or 140g) lightly salted peanuts, coarsely chopped
1 can (14 ounce) sweetened condensed milk
1/3 to 1/2 cup of creamy peanut butter (I used JIF)
1/3 (57g) cup miniature chocolate chips
Sea salt for finishing

Directions
1. Preheat oven to 350 degrees (F). Line an 8 1/2" x 11 1/2" or 9"x12" metal pan with parchment paper. Set aside.
2. In a large bowl, combine the brownie mix, eggs, and vegetable oil. Beat with an electric mixer on medium speed until all ingredients are combined. Stir in chopped peanuts and chocolate chips.
3. In a medium sized bowl, whisk together the sweetened condensed milk and peanut butter.
4. Spread half of the brownie mixture in the pan. Using an offset spatula, spread the mixture out evenly.
5. Drop dollops of the peanut butter mixture over the brown layer. Using an offset spatula, spread the mixture out evenly.
6. Drop teaspoonfuls of the remaining brownie batter over the peanut butter layer. Using an offset spatula, spread the mixture out evenly. Lightly sprinkle the top of the brownie layer with sea salt.
7. Bake for 25-30 minutes or until the top is set.
8. Cool the brownies on a wire rack. When brownies come to room temperature cut into bars or squares.
9. Serve and enjoy.
10. Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Notes: (1) I used the Ghiradelli Double Supreme Brownie Mix. Use all of the ingredients in the package but do not follow the directions on the box of brownies. (2) I used 1/3 cup of creamy peanut butter but next time will use 1/2 cup to create an even thicker peanut butter layer. 

Lily pad patch on Bass Lake, Pentwater, Michigan (July 2018)

Roasted Cherry Tomato Caprese with Burrata

Whenever I come across a book, movie, or some new recipe that makes my head or heart spin, I have a tendency to become super evangelical about it. Enthusiastically preaching (and sometimes repeatedly) to everyone and anyone who will listen, that they must see, read, or make it. However, my quest to have not just friends but strangers see the film "RBG", an enlightening documentary about the incredible life and work of Supreme Court Justice Ruth Bader Ginsburg, has taken a bit of a fanaticism turn. In almost every conversation, regardless of the topic, I find myself trying to skew it toward something about the film or or something about my new found obsession with Ruth Bader Ginsburg. Yes, it's true. I have become another one of the millions of fans in awe of and enamored with the Notorius RBG.  It's almost impossible not to be moved by her relentless work ethic, passion for fairness and access, and graciousness. After seeing the film, I understand why getting a ticket to her public appearances is akin to getting 50 yard line tickets to the Super Bowl when your favorite team is playing, front row tickets to a Beyonce/Jay-Z concert, Cubs World Series tickets, or actually finding a pot of gold at the end of a rainbow. Although I am not one to don t-shirts featuring the faces or names of icons, I am this close to making an exception to my Lululemon dominated wardrobe. Whether I am the only one to have a personality altering experience after seeing this movie or not, you should seriously see it. 

Who knew my recent interest in the Supreme Court would have anything to do with this Roasted Cherry Tomato Caprese with Burrata?  Or rather I should say, just tomatoes themselves. At one time or another, we have been asked if a tomato is a fruit or a vegetable. Technically, they may be either or both. Botanically considered a fruit, a Supreme Court ruling in the 1893 Nix v Hedden case found tomatoes to be labeled as vegetables. How was it that the Supreme Court spent its' valuable time deliberating over the legal classification of a tomato? Well, way back in 1883 a tariff was put in place to protect domestic vegetable growers by taxing imported vegetables. Nix (the plantiff) was forced to pay a tax to Hedden for importing some tomatoes from the West Indies. Under protest Nix paid the duty, then turned around and sued Hedden, using the argument that tomatoes botanically met the definition of a fruit and therefore were precluded from being taxed. In their final decision, the Supreme Court ruled that while tomatoes met the fruit criteria definition, the general public viewed tomatoes as vegetables. Therefore, ruling how tomatoes should be legally defined henceforth. In other words, in this case perception over reality prevailed. 

Today I am embarking on yet another crusade. Only this time it's about this OMG Roasted Cherry Tomato Caprese with Burrata. Not as notorius as RBG, but equally compelling. Sweet cherry tomatoes, garlic cloves, salt, olive oil, and fresh thyme roasted together create the most savory version of a caprese salad you will EVER eat. While many would put a 'caprese' in the salad category, this version would technically qualify as an appetizer (unless of course someone finds a political or monetary reason for its' classification to be determined by the highest court in the land instead of a foodblogger).  But like the salad course, when you make this Roasted Cherry Tomato Caprese with Burrata, let it be the 'star'. Or rather, let it be the only appetizer you serve. It doesn't need to be surrounded by eight other appetizers.

Inspired by a recipe found in a November 2017 issue of Bon Appetit, I did my usual semi-exhaustive, but not a full down the rabbit hole search for other roasted tomato recipes. And here's what I found. The most salient difference in the dozen or so recipes I looked at involved both the roasting time and oven temperature. So instead of using Bon Appetit's recommended 350 degree (F) for 40-45 minute roasting time, I went with Ina Garten's approximately 20 minutes and 400 degree (F) roasting cherry tomato recommendations as for me it made better sense. Then rather than make this 'appetizer' with fresh mozzarella, I took a suggestion from another blogger and decided the creamy, dreamy, addictively mouthwatering burrata would make it even more swoonworthy. 

Served with olive oil brushed grilled (or toasted) hearty bread, this Roasted Cherry Tomato Caprese with Burrata, paired with your favorite wine of course, is an absolutely perfect summer appetizer. Aside from being insanely delicious and incredibly satisfying, it could not be simpler to make. And who doesn't like to make and serve one of those 'how easy is that' appetizers packing the kind of flavor one would ordinarily associate with ones being labor and ingredient intensive? Well maybe Ruth Bader Ginsburg as cooking is probably the only thing members of her family wouldn't consider to be one of her most endearing qualities (just a little tidbit I picked up from the film). See how I manage to bring everything back around to RBG? You might too after you see movie, but not before you make this Roasted Cherry Tomato Caprese with Burrata.

Recipe
Roasted Cherry Tomato Caprese with Burrata (adaptation to Bon Appetit's Roasted Cherry Tomato Caprese recipe (November 2017)

Ingredients
2 pints cherry tomatoes
4-5 sprigs fresh thyme, plus more for serving
4 large cloves of garlic, smashed
1/4 cup extra virgin olive oil, plus extra for drizzling
Sea Salt or kosher salt
8 -12 ounces burrata
8-10 basil leaves, roughly torn or cut into thin strips (chiffonade) 
Country style bread, sliced thickly, brushed in olive oil, and grilled (or toasted in the oven)

Directions
1. Preheat oven to 400 degrees (F).
2. Toss tomatoes, thyme, garlic and oil on a rimmed baking sheet. Season lightly with sea salt or kosher salt.
3. Spread tomatoes out on a single layer. Place baking pan in preheated oven and roast for 20-25 minutes (skins of tomatoes will begin to blister).
4. Transfer tomatoes, garlic and juices onto a large platter. Lightly sprinkle with salt again. Note: Remove roasted sprigs of thyme and scatter fresh sprigs of thyme on the platter as well.
5. Break apart the burrata into several large chunks and arrange on platter. Lightly drizzle olive oil over burrata and tomatoes. Sprinkle basil over the tomatoes and burrata.
6. Serve with grilled and/or toasted bread.

Whipped Goat Cheese Option: Instead of spreading burrata on the crostini, spread the entire crostini with a whipped goat cheese. To make place 4 ounces goat cheese, 1 Tablespoon olive oil, 2 Tablespoons whipping cream, 1/4 teaspoon kosher or sea salt, and 1/4 teaspoon of black pepper in a medium bowl. Whip until creamy.

Notes: (1) The Roasted Tomatoes could be served warm from the oven or at room temperature. (2) When buying cherry tomatoes for this dish I like to use a combination of loose cherry tomatoes and those on the vine. Feel free to use a mixture of yellow and orange cherry tomatoes for an even more colorful version. (3) If possible, use a large white platter as it best showcases the colors of the ingredients and makes for a great presentation. (4) Use a good quality, dense crumbed, hearty bread. The ones you can find at your Farmer's Markets, favorite bread store, or local grocery store.