This easy, impressive burrata with creamy tomato vinaigrette dish is so famous at Flora Farms, the famed destination outside of Cabo San Lucas, there was a protest when Chef Guillermo Tellez tried to take it off the menu. Gorgeous, delicious, and easy to make (especially if you use store-bought GF bread), it has become one of our go-to appetizers. Make one for a small party or several for a crowd and blow minds. FYI, burrata (a soft, fresh ball of buffalo-milk cheese) is amazing and available at well-stocked grocers.
Burrata with Creamy Tomato Vinaigrette, Tomatoes in Red Wine Vinaigrette, and Brioche Gluten-Free Recipe
- 8 ripe grape or cherry tomatoes quartered
- 2 tablespoons Red Wine Vinaigrette (below), divided
- 3 tablespoons Creamy Tomato Vinaigrette (below)
- 1 slice Gluten-Free Brioche (below) or your favorite store-bought gluten-free bread
- 1/2 cup loosely packed baby arugula
- Kosher salt and freshly ground pepper
- 1 half or whole burrata depending on size
- Extra-virgin olive oil or herb oil for drizzling
Place the tomatoes and Red Wine Vinaigrette in a bowl to marinate.
On the center of a plate, spoon a swath of 1 tablespoon of the Creamy Tomato Vinaigrette.
In a toaster, toast the bread until golden brown. Place the bread on top of the Creamy Tomato Vinaigrette in the middle of the plate.
Spread the remaining Creamy Tomato Vinaigrette on the toasted bread. Spoon the marinated tomatoes and some of their dressing onto the bread. Place the arugula on top of the tomatoes, then sprinkle with salt. Season the burrata with salt and pepper and place it on the arugula. Drizzle with the oil and serve.
Red Wine Vinaigrette
- 1/3 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 garlic clove minced
- 1 fresh basil leaf sliced into thin ribbons
- 1/4 teaspoon kosher salt
- Freshly ground pepper
In a small mixing bowl, combine the olive oil, vinegar, garlic, and basil. Season with the salt and a few grinds of pepper.
Creamy Tomato Vinaigrette
- 6 ripe cherry or grape tomatoes
- 1/2 teaspoon gluten-free Dijon mustard
- 1-1/2 teaspoons balsamic vinegar
- 2-1/2 teaspoons red wine vinegar
- 1/4 garlic clove
- 1/4 cup mayonnaise
- 1 fresh basil leaf
- 6 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground pepper
Place all the ingredients except the salt and pepper in a blender and blend until smooth. Season with the salt and pepper.
- 1 (7-gram packet) active dry yeast
- 3-1/2 tablespoons sugar divided
- 3 eggs
- 1 egg yolk
- 535 grams (3-3/4 cups plus 2-1/2 tablespoons) Cup4Cup Multipurpose gluten-free flour
- 1 tablespoon kosher salt
- 8 ounces butter room temperature
In the bowl of a stand mixer fitted with a dough hook, combine 1/2 cup water with the yeast and 1 tablespoon of the sugar. Let sit until the yeast starts to bubble, about 10 minutes.
Add 1/2 cup water and remaining sugar, then the eggs, yolk, and flour. Mix on low speed until the dough starts to become smooth, scraping down the bowl and hook as needed, about 4 minutes. Add the salt and mix the dough for another 2 minutes. Little by little, add the softened butter, only adding more when each addition has been incorporated.
Grease a (9- by 4-inch) loaf pan. Scrape the dough into the pan, cover with plastic wrap, and refrigerate overnight.
Place the pan of dough in a warm area and let the dough rise until it’s above the pan’s rim, about 2 hours, depending on the room temperature.
Preheat the oven to 350°F. Bake the bread until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cool in the pan for 5 minutes, then remove and cool completely on a baking rack before slicing.
Photography Mike Arce