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Heirloom Tomato and Barrata Salad

by Chef Matthew Ludwig, Bistro 24

GMAZ interview by Yetta Gibson

Posted on July 5, 2013 at 5:27 PM

Updated Friday, Jul 5 at 5:56 PM

8 Heirloom Tomatoes, cut into wedges
2 four-ounce balls of Burrata Cheese (Burrata cheese is fresh mzzarelle stuffed with ricotta cheese and cream)
12-15 fresh basil leaves
2-3 Tbsp balsamic reduction
2 tsp. salt
1 tsp. pepper
6 cloves minced garlic
1 cup garlic croutons

Balsamic Reduction
Put two cups of balsamic vinegar in a pot and reduce by half on a medium to low flame and cool.

Note: Grocery stores also carry balsamic glaze that is reduced already and has a great taste.
Garlic Croutons
Cube one loaf of garlic bread into ¼ inch squares or sliced thin. Toss in olive oil and bake in oven at 350 degrees for 5-8 minutes or until golden brown.
Toss the tomatoes, garlic and a tablespoon of balsamic reduction in a bowl and season with salt and pepper. Put tomatoes on a platter and garnish with Burrata (torn, not cut, into bite-sized pieces).

Place fresh basil on top of the tomatoes.

Season the cheese with a little salt and pepper.

Add croutons for crunch.

Finish with a drizzle of more balsamic reduction.
Serves 4 to 6 people.

Salad Prep Tips: Don't salt tomatoes too early when prepping your ingredients, as this will cause them to release liquid. The fresher the basil the better; this tastes much better as the garnish.