This is one of the most delicious restaurant appetizers of the moment, burrata with tomato jam. It hits all the right taste notes: peppery arugula; tangy-sweet tomato peach jam; and creamy, rich burrata, the fresh Italian cheese made from mozzarella and cream. The only cooking involves the jam but it’s quick to make and, as a bonus, you’ll be left with extra to use on burgers, grilled meats or fish, or sandwiches throughout the week. While this dish makes a great starter, I often add more arugula to transform it into a main course salad for lunch or a light dinner.
- arugula : 2 handfuls
- roasted tomato peach jam : 6 Tbsp
- fresh burrata : 2 balls (4 oz + extra virgin olive oil, for drizzling, coarse salt and freshly ground black pepper)
Stages of cooking
To make the jam, place the tomatoes, peaches, and shallots on the prepared baking sheet. Add the salt and the olive oil and mix with a rubber spatula until evenly coated.
Bake for 25 to 30 minutes, stirring once after 20 minutes to prevent burning and sticking around the edges, until the tomatoes and peaches are soft and starting to brown.
Transfer the roasted fruit and shallots to a small bowl (be sure to scrape up all the flavorful juices from the baking sheet).
Add the sugar and mash with a rubber spatula or spoon until jammy. Taste and adjust seasoning with more salt or sugar, if necessary. Chill in the refrigerator until ready to serve.
To assemble the dish, place the arugula on a plate or serving platter. Spoon the tomato peach jam over top, then place the burrata on top of the jam. Drizzle the cheese with olive oil and sprinkle with salt and pepper, to taste. Serve with bread or toast, if desired. Enjoy!