Burrata with Creamy Tomato Vinaigrette, Tomatoes in Red Wine Vinaigrette, and Gluten-Free Brioche Recipe
Servings4
AuthorGuillermo And Leslie Tellez
Ingredients
8ripe grape or cherry tomatoesquartered
2tablespoonsRed Wine Vinaigrette(below), divided
3tablespoonsCreamy Tomato Vinaigrette(below)
1sliceGluten-Free Brioche(below) or your favorite store-bought gluten-free bread
1/2cuploosely packed baby arugula
Kosher salt and freshly ground pepper
1half or whole burratadepending on size
Extra-virgin olive oil or herb oilfor drizzling
Instructions
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.