Smoky grilled tomatoes paired with creamy burrata make a bright, summery topping for crispbread. Whether you bake your own—like a sourdough rye or rye-and-oat crispbread—or pick up a store-bought version, the contrast between tender, charred tomatoes and soft, buttery cheese is irresistible. If you prefer, grill slices of rustic bread from your local bakery alongside the tomatoes for a more traditional base.
This dish is a modern, Nordic twist on bruschetta: ripe tomatoes, basil and a little garlic elevated by the flavor of the grill. A few minutes over medium heat give the tomatoes a smoky, slightly caramelized edge that complements the mild richness of burrata.
If you haven’t tried burrata before, it’s a delightful discovery. Burrata is essentially a ball of fresh mozzarella with a soft, creamy center—silky and rich, it pairs perfectly with smoky tomatoes and anything crisp beneath. You’ll usually find it in a tub of liquid near other fresh Italian cheeses at most grocery stores.
The recipe is easy and forgiving, and it can be made ahead. Store the grilled tomato mixture in the refrigerator for up to 24 hours and bring it to room temperature before serving for the best flavor and texture.
Plum tomatoes are recommended because their firmer, meatier texture holds up well on the grill, but any ripe summer tomatoes will work. Use what’s fresh and flavorful where you are.
Serve these Smoky Grilled Tomatoes with Burrata and Crispbread to start a summer evening or as a light, shareable appetizer—simple to make and full of summer flavor.
Recipe
Smoky Grilled Tomatoes with Burrata and Crispbread
Ingredients
- 1 garlic clove minced
- 1 tablespoon red wine vinegar
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon olive oil plus more for drizzling
- 1 ½ pounds plum tomatoes halved lengthwise
- 2 tablespoons chopped fresh basil plus extra leaves for garnish
- Coarse salt and freshly ground pepper
- Burrata cheese
- Crispbread for serving
Instructions
-
Heat the grill to medium. In a medium bowl combine the minced garlic, red wine vinegar and crushed red pepper flakes; set aside to let the flavors meld.
-
Toss the halved tomatoes with olive oil and season with coarse salt and freshly ground pepper. Oil the grill grates and place the tomatoes cut side down. Cover and grill for about 3 minutes, then flip and cook another 3–5 minutes until the tomatoes are soft and lightly charred. Transfer the tomatoes to a clean bowl and, using kitchen shears or a knife, roughly chop them into bite-sized pieces.
-
Add the garlic and vinegar mixture and the chopped basil to the warm tomatoes and toss gently to combine. Taste and adjust seasoning with salt and pepper. Serve the tomato mixture alongside burrata drizzled with a little olive oil, garnish with basil leaves, and offer crispbread for scooping and dipping.
Nutrition
|
Carbohydrates: 7 g
|
Protein: 5 g
|
Fat: 8 g
Tried this Recipe? Tag me Today!Share your version and tag @TrueNorthKitchen in your photos.