Recipe Instructions:
2 large tomatoes
1 small clove garlic, grated very finely on a Microplane
Coarse sea salt and pepper, to taste
1 to 2 balls burrata (depending on their size)
four 3/4 inch-thick slices of a good quality boule or other rustic round bread
Extra-virgin olive oil
Using the coarse side of a box grater, grate the tomatoes into a large bowl, reserving the juice. Mix in the garlic. Season with salt and pepper to taste.
Take each ball of burrata and carefully cut it into 4 to 6 wedges so that the outer skin of the burrata holds the cream inside (sort of like a slice of cantaloupe), depending on the size of the ball. Set aside.
Brush both sides of the bread with olive oil and season with additional salt and pepper. Using your broiler or a grill, toast both sides of the bread until nice and golden, and a little crisp.
While the bread is still warm, slather each piece with 2 to 3 tablespoons of the tomato mixture. I like to cover the bread but then wipe off some of the excess. The tomato mixture should cover the bread but it shouldn't be thick like pizza sauce (we don't want soggy bread here).
Carefully top each slice of bread with 1 to 2 wedges of burrata, top with a drizzle of olive oil, and sprinkle with additional salt and pepper as desired.
