CHEESE****Burrata Cheese with Tomato Salsa and Olive Salsa

By Unblond1

This was astounding for both, although as fattening as hell, I'm sure. I found the burrata at Costco and we ate half each as a dinner with the olive salsa, baguette toasts and some oven-crisped salami slices. I wouldn't bother with this without burrata.

Calories (kcal) 421.9 Fat (g) 29.2 Saturated Fat (g) 9.5 Carbohydrates (g) 23.2 Dietary Fiber (g) 1.6 Protein (g) 16.1

Ingredients

• 16 - 20 slices of Baguette, cut on diagonal into 1/3-inch-thick slices (I used half olive and half sun-dried tomato baguette)
• 3 tbsp. extra-virgin olive oil
• (3 large plum tomatoes, quartered lengthwise
• 1/2 teaspoon coarse kosher salt plus additional for seasoning
• 2 unpeeled garlic cloves
• 1 5-inch-long fresh rosemary sprig plus additional sprigs for garnish
• 1/3 cup Kalamata olives, pitted
• 1/3 cup pimiento-stuffed green olives
• 2 tablespoons chopped fresh basil plus sprigs for garnish)
• I* didn't do the tomato salsa and instead of this olive salsa, used my homemade tapenade, made with kalamata, nicoise and green olives.
• 1 8-ounce ball fresh burrata cheese or fresh mozzarella cheese

Preparation

Step 1

*Preheat* oven to 375°F.

Line large rimmed baking sheet with parchment paper (Optional). *Arrange* baguette slices on prepared baking sheet and brush both sides of bread with some oil. *Bake* until light golden and almost crisp, about 15 minutes. *Transfer* toasts to platter and cool.

If making tomatoes, maintain oven temperature. Toss tomatoes, 1 tablespoon oil, and 1/2 teaspoon coarse salt in medium bowl. Spread tomatoes on parchment-lined baking sheet, spacing apart. Place garlic cloves and rosemary sprig atop tomatoes. Roast until tomatoes and garlic are soft, 35 to 40 minutes. Cool slightly; peel garlic, then finely chop tomatoes, garlic, and rosemary leaves. Transfer mixture to small bowl; stir in 1 tablespoon oil. Season tomato salsa with coarse salt and pepper.

Using on/off turns, coarsely chop all olives with chopped basil in processor. Transfer to another small bowl; add 2 tablespoons oil and season olive salsa to taste with pepper.

DO AHEAD Toasts, tomato salsa, and olive salsa can be made 1 day ahead. Store toasts in resealable plastic bag at room temperature. Cover and chill tomato salsa and olive salsa separately. Bring to room temperature before serving.

Place burrata cheese balls in center of large platter. Cut large X in top of each, revealing creamy center. Spoon tomato salsa into center of 1 burrata cheese ball and olive salsa into center of second. Drizzle with additional oil. Garnish with basil and rosemary sprigs. Serve with toasts.