Here at Zingerman’s Creamery, we like to keep it simple in the summer, and this Burrata & Heirloom Tomato Bruschetta from our Events & Training Manager Tessie’s recipe is just that! It’s easy to put together, and it’s all about the ingredients (translation: be sure to use good burrata, baguette, and ripe tomatoes—you really can taste the difference!).
Starting this week in the Cream Top Shop we’ll have some delicious heirloom tomatoes from Tamchop Farms in the shop! Tamchop’s owner, Tammie is one of the small farmers in Washtenaw County that we source seasonal produce for our menus, and we are excited to have her back with us for another tomato season. She’s got over 900 tomato plants out at the farm this year!! In addtion to offering them in our shop & on our menu, we’ll be featuring her terrific tomatoes and other produce at our three Cheese & Heirloom Tomato tastings coming up at the end of August, get all the details on our events page!
Check out the recipe below and grab some great tomatoes in our shop this weekend!
- 1 French baguette, sliced on a diagonal (we’re biased to the ones made by our neighbors at Zingerman’s Bakehouse)
- 1 Zingerman’s Burrata cheese (around 12oz)
- 2 large heirloom tomatoes or 1 cup cherry tomatoes, sliced
- extra-virgin olive oil (We love the peppery kick of the Arbequina oil we get from Seka Hills)
- 2–3 tablespoons. fresh basil, oregano, or thyme, thinly sliced (optional)
- Salt & pepper to taste
- Heat your grill to medium. A heavy-bottom pan over med-high heat on your stovetop will work, too, but won’t give you the great grill marks.
- In a medium bowl, take the Burrata out of its container and remove the raffia tying the pocket shut. Using two butter knives or a pair of forks, give the Burrata a rough chop so that the outer shell is broken up and mixed with the cream and curd filling.
- Brush each baguette slice with a little bit of olive oil and grill until the baguette is toasted.
- Spread ~1 tablespoon of the Burrata mixture onto toasted baguette slices. Lay the sliced tomatoes over the top of the cheese. Sprinkle with salt and pepper to taste. Put a pinch of fresh herbs over the top, if using.
- Assemble your bruschetta on a serving tray. Just before serving, drizzle with olive oil.