Tomato and Burrata Crostini: Not Just a Summertime Treat

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Tomato and Burrata Crostini: Not Just a Summertime Treat
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The building blocks of a classic Caprese salad are re-imagined in these summery toasts.

Come August, when our local tomatoes become available, we could happily eat nothing else. Our go-to lunch becomes little more than a piece of crusty

, they're consistently sweeter, juicier, and more flavorful than their beefsteak cousins. This is partly due to how cherry tomatoes have been bred, but their smaller size also prevents them from crushing one another in transit, allowing farmers to pick them much closer to ripeness. We love using mixed-color tomatoes to make our crostini pop, but you should ultimately pick whatever looks best at your market.

Next comes the cheese. Sure, burrata is more than a little indulgent, but that's really the point. Good-quality burrata is so soft and creamy that you should be able to just tear it with your hands and drape it over the warm tomatoes. We taste-tested a local store-made version, as well as Bel Gioioso brand; the latter was hands-down the winner, and only a little more expensive.

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