Using burrata, a mozzarella-type Italian cheese with a creamy center, makes this appetizer particularly decadent, but you could also use buffalo mozzarella or a soft goat cheese if you prefer. In winter, substitute oil-packed sun-dried tomatoes for the heirlooms — but make the most of the fresh ones while they’re still in season.
Burrata with Grilled Bread and Heirloom Tomatoes
1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil, plus more as needed
1 baguette, thinly sliced on the diagonal
4 garlic cloves, halved lengthwise
1 1/2 lb. (750 g) heirloom tomatoes in a variety of sizes and colors
1 ball burrata cheese, about 10 oz. (315 g)
Sea salt and freshly ground pepper, as needed
Preheat a grill to medium-high and oil the grill rack.
Brush the baguette slices on both sides with the 1/4 cup (2 fl. oz./60 ml) olive oil. Place on the hot grill and grill the baguette slices until golden on the first side, about 3 minutes. Turn and grill on the second side until golden, 2 to 3 minutes longer. Transfer to a platter and rub the top side of each toast with the cut side of a garlic clove.
Depending on their size, thinly slice the tomatoes or cut into halves or narrow wedges. Arrange the burrata, tomatoes, and grilled bread on a serving platter, set out containers of olive oil and salt and pepper, and let guests assemble their own toasts. Alternatively, arrange the toasts on a platter, place some tomato on each toast, and sprinkle with salt and pepper. Top with some burrata and a drizzle of olive oil. Serve immediately. Serves 4 to 6.
Recipe adapted from Williams-Sonoma Cheese, by Georgeanne Brennan.