Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Advanced Search
All Access| |
Advanced Search
Recipe

Tomatoes and Burrata with Tapenade

By Melissa Pellegrino Fine Cooking Issue 112

Servings: 4 as a starter or 6 as a side

Burrata (a fresh Italian cheese similar to mozzarella but with a creamy center) is a luscious addition to this updated Caprese salad. If you can’t find it, use fresh mozzarella.

Ingredients

  • 12 oz. burrata, cut into 1/2-inch thick slices
  • 3 medium ripe beefsteak tomatoes, cut into 1/2-inch thick slices
  • Kosher salt and freshly ground black pepper
  • 6 large basil leaves, torn into pieces
  • 4 tsp. tapenade (store bought or homemade)
  • 1 Tbs. extra-virgin olive oil

Nutritional Information

  • Calories (kcal) : 220
  • Fat Calories (kcal): 150
  • Fat (g): 17
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 40
  • Sodium (mg): 360
  • Carbohydrates (g): 3
  • Fiber (g): 1
  • Protein (g): 11

Preparation

  • Arrange the burrata on a platter, alternating with the tomatoes. Sprinkle with salt and pepper to taste. Scatter the torn basil leaves over all and dollop with the tapenade. Drizzle with the oil and serve.
(2 ratings) Read Reviews
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Ingredient Spotlight

Reviews

Rate or Review

Reviews (2 reviews)

  • laptopchargers | 08/14/2017

    Very nice post.

  • CookPilates | 08/12/2011

    We made this salad tonight. It was as delicious as it was beautiful. We used homemade tapenade also from FC. Fantastic dish that we will make often.

Rate this Recipe

Write a Review

Related Recipes

What We're Cooking Now

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

From the Shop

Browse the Shop

Connect

Follow Fine Cooking on your favorite social networks

Fine Cooking Magazine

Follow

Newsletter

Love to cook? Sign up today to get daily recipes and more from Fine Cooking plus special offers

Site Links

© 2020 The Taunton Press, Inc. All rights reserved.

Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.

Fine Cooking Magazine - June/July 2020

Subscribe today and save up to 44%

Subscribe

Double Check

Do you really want to delete the list, ?

Note

This won't delete the recipes and articles you've saved, just the list.

This feature has been temporarily disabled during the beta site preview.

Add/Edit a private note for this recipe

This note is only visible to you.

Double Check

Are you sure you want to delete your notes for this recipe?

You must be a magazine subscriber to access this feature.

Fine Cooking Cover

Subscribe today and save up to 44%

Subscribe

Or learn more

Already a subscriber?

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial