If you know me at all, you know that I could pretty much live off of fresh cheese and bread. Healthiest of options? Eh, no. Deliciousness and so freakishly summer-necessary? UM YES. Market board, here I come.
With this creamy burrata, perfectly blistered + acidic tomatoes, fresh mint and sprinkling of fruit; one taste means you will be craving this for the next week (like I have been) and then end up making it 20 more times.
I haven’t hit up the local farmer’s market in a few weeks and I finally had an open Saturday to wander around the Torrance Market. Walking around and seeing what’s in season, learning about new produce and chatting up vendors makes me super happy. I used to be really shy walking around markets but now I love making friends and learning about what each farmer is bringing to their stall. It’s actually super beneficial to make these connections because you’ll be the first to know what new things are in, which is the freshest and sometimes they cut ya some deals! 😉
As I was wandering, it was a warm 80 degree summer day, so I definitely wasn’t in the mood for cooking. We all know what that means… CHEESE AND BREAD GUYS. After taking a couple laps I found the most perfect cherry tomatoes and had to include them in the mix. Let’s be honest, I basically bought whatever I thought sounded good and ended up making the flavors work on a cheese board.
Um, boy did they ever work together! Burrata is my favorite cheese for so many reasons, particularly because it goes well with so many things, from fruit to veggies and all the meatz.
Here’s what you need to recreate this summer farmer’s market board:
FARMER’S MARKET BOARD
- 1 baguette
- 2 tbsp butter
- 6 oz. fresh burrata
- 1 pint cherry tomatoes
- 1 tbsp EVOO
- 2 basil leaves + some extra for garnishing
- salt + pepper
- fresh figs (mine were tiger figs = tasted like strawberry jam)
- white raspberries + regular raspberries
- Start by cutting the baguette into 1/2 inch slices on a bias. Put a skillet or flat top griddle on the stove and set to medium. While that heats up, lightly butter both sides of each piece of bread
- Once the pan is hot, place the pieces one side down and let them get crustaaaay, then flip and repeat with all of the pieces into they’re all crispy, butter and delicious.
- With the pan/griddle still hot, add in 1 tbsp of extra virgin olive oil and add the cherry tomatoes. *WARNING* they will sizzle and a couple may pop, so watch yoself. Stir around the pan for about one minute, add in some salt + pepper to taste. Once the skins are blistered, remove from the pan and let them cool on the side.
- Rinse your basil and fruit, pat dry. I left the raspberries whole but cut each fig into half and then quarters
- Take two leaves of you basil and roll, use a knife to cut into ribbons. This is also known as a chiffonade!
- Now it’s time to assemble the board! [I used a small cheese board I picked-up from Home Goods, but you can find some of my favorite choices below!] Cut the burrata in half and put on the board –> pour the tomatoes over the top –> sprinkle on all dat basil –> add in raspberries and figs –> cram in that crostini
- Enjoy and eat!
I’d love to hear any of your favorite market stories or how you enjoy your burrata! XO, S.