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.
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.
