I walked into Whole Foods this week and could not help but notice the beautiful selection of heirloom tomatoes as I entered the produce section. The bright red, yellow, orange, and green fruit looked beautiful so I picked up a pound to bring home with me. When heirlooms are in season, I love making this Heirloom Tomato and Burrata Cheese Salad. The recipe originated in Epicurious. I have tweaked it a bit over the years and reduced the portion size since I normally make it for 2-4 people. The recipe may seem a bit simple, but trust it…it will come out delicious!
Assorted Heirloom tomatoes (About 1 – 1 1/2 lbs) Sea Salt Freshly ground black pepper 1/2 teaspoon dried oregano 1/4 cup torn fresh basil leaves 1/8 cup extra-virgin olive oil 4-5 ounces of burrata cheese Balsamic vinegar
Cut tomatoes into 1 inch wedges and place into large bowl. Add oregano, basil, and olive oil. Add salt and pepper to taste. Let stand for an hour.
Scoop and place buratta cheese in the center of a plate (or scoop into four smaller circles for individual platings); fan the tomatoes around the cheese. Drizzle with dressing from bowl. Finish with a very light drizzle of balsamic vinegar.
I bought some beautiful, organic figs over the weekend and decided to make fig jam for an upcoming wine tasting party I am hosting. A few people asked me for the recipe so I wanted to share it. It is an adaptation from a recipe I found in Food and Wine Magazine. I altered the sugar a bit (lowered it from 1 1/2 cups to 1 cup and used raw, cane sugar) and cooked it a little longer. The jam turned out great and I can’t wait to serve it with goat cheese and crostinis!
2 lbs of fresh, purple figs (remove stems and cut into 1/2 inch pieces)
1 1/4 cups of sugar (1 1/2 cups if you prefer sweeter jam)
1/4 cup of lemon juice plus 2 tablespoons
1/2 cup of water
In a large, nonreactive saucepan, combine the fig pieces with the sugar and let stand until the sugar is mostly dissolved. Stir occasionally. This should take about 15 minutes
Add in lemon juice and water. Allow mixture to come to a boil then cut down to a simmer. Let simmer, stirring occasionally, until reduced to a syrupy liquid (fruit will be very soft). This took me about 25 minutes.
Spoon the jam into 1/2-pint jars, leaving 1/4 inch of space at the top. (I made 3 with a little bit left over in the pan). Close jars and let cool to room temperature. Refrigerate and store for up to 3 months.