Tomatoes with Burrata and Almond Breadcrumbs
This is an opportunity to showcase fleshy heirloom varieties of different colours. We like to slice them thickly for a meaty texture you can sink your teeth into.
Ingredients
- 1 garlic clove, cut in half
- 2 tbsp (30 ml) olive oil
- 3 cups (150 g) cubed day-old bread
- 1/2 cup (85 g) toasted almonds
- 1 tbsp chopped chives
- 1 1/2 lb (675 g) large heirloom tomatoes, cored, cut into 1/2-inch (1 cm) slices
- 1 burrata about 1/2 lb (225 g), drained, at room temperature (see note)
- Fleur de sel
Instructions
- In a skillet over medium-high heat, sauté the garlic in the oil until golden. Remove from the skillet. Add the bread cubes and sauté until lightly browned, about 5 minutes. Season with salt and pepper. Remove from the heat. Finely chop the garlic and add it to the bread. Let cool.
- In a food processor, finely chop the almonds. Add the bread mixture and pulse until it is combined. Transfer to a bowl and add the chives.
This is an opportunity to showcase fleshy heirloom varieties of different colours. We like to slice them thickly for a meaty texture you can sink your teeth into.