Crispy grilled slices of ciabatta slathered with whipped burrata and loaded with juicy tomatoes, peaches, and sweet balsamic will be your favorite new meal. I have a confession to make. And since I have to follow a policy of open disclosure on this blog then I must tell you that I am a tomato addict.
I’m not talking about the tomatoes I get all year long at the grocery store that are hard, often tasteless, sometimes even revealing a white mealy, mushy center. No, I’m talking about in-season tomatoes. Stunningly juicy summer tomatoes that drip all over the cutting board when sliced. Irresistible in color and when enjoyed, make you remember what tomatoes are supposed to taste like. We go on a tomato binge in the summer. Our favorites are the heirlooms, where their big folds and ridges and odd shapes make each slice and dice unique from the next. We will drive out of our way to find a farmstand in the hills of CT offering up the freshest, ugliest, and perfectly sun kissed heirlooms of all because we love them that much.
Though we are approaching the end of August and the summer season, we’ll be savoring these tomatoes whenever possible. They are decadent enough to eat alone or can be the star of the dish when paired with other simple ingredients. For a casual dinner or a heavy appetizer while entertaining, we build open-faced and grilled ciabatta loaded with tomato goodness and gather on the deck.
This colorful dish is so easy to put together. Before I get to grilling, I prepare all the toppings, including the most dangerous of them all. The burrata. I like to get out my immersion blender to whip the burrata with some olive oil and make it into a spreadable toast topping.
Now that all my ingredients are ready to travel to the grill with me, I pop the olive oil brushed ciabatta over the flames. I’m looking for golden-brown grill marks that will give me a crunchy base for all my toppings. The decadent whipped burrata gets slathered on. (Dangerous, I told you.) Then heaping handfuls of arugula…
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Colorful slices of tomatoes…Matchstick cuts of juicy peaches…Finally, basil ribbons and a heavy-handed douse of our favorite 25-Year Barrel-Aged Balsamic Vinegar.
The only work left to do is slice this up and dig in.
I don’t even care that my hand is dripping with juicy heirloom magic and badass balsamic. Every. Bite. Is. Worth. It. Hands down, this is the BEST balsamic we have ever tasted and it has become a kitchen must-have. It is incredible with seasonal tomatoes! Try it for yourself here.
Want to dig in with savory flavors instead? Try this approach to enjoying juicy tomatoes.
Do you love summer tomatoes as much as we do?
Crispy grilled slices of ciabatta slathered with whipped burrata and loaded with juicy tomatoes and peaches will be your favorite new meal.
- 4 heirloom tomatoes small to medium size, cut into thin slices
- 2 ripe peaches cut into matchsticks slices
- 1 cup basil cut chiffonade style into ribbons
- 1 loaf ciabatta bread cut in half lengthwise
- olive oil for brushing onto ciabatta
- 6-8 ounces burrata drained and added to a bowl
- pinch salt and pepper to burrata
- 1 tbsp olive oil to burrata
- Olivier Balsamic Vinegar or your favorite sweet balsamic for drizzling
- 2 cups arugula
To a bowl, add the burrata, 1 tbsp of olive oil, and a pinch of salt and pepper.
Using an immersion blender, mix it until well combined and smooth. Set aside.
Prepare the tomatoes, peaches and basil on a tray. Set aside.
Brush olive oil onto each slice of bread.
Place the bread oil side down over a preheated grill on medium-high heat. Grill for about 5 minutes until golden-brown grill marks appear. Remove the bread from the grill and let sit for a minute.
Spread the whipped burrata onto each slice.
Top each slice with a cup of arugula.
Layer the tomato slices evenly onto each slice of bread.
Scatter the peach matchsticks over the top.
Garnish with the basil.
Drizzle a generous portion of balsamic over each slice.
Using a pizza cutter or sharp knife, cut the bread into slices and enjoy.