Thursday, September 22, 2016

Snacktember - Burrata Stuffed Tomatoes


Snacking is a really funny thing.

Sometimes, when you're craving a small snack, something chewy and chocolaty is all you need. Other times what you really want is something piping and doughy.

And then there are the times when you just crave something FRESH.

Having got the first two cravings sorted in recipes earlier this month, for this #Snacktember post I want to talk about my go to snack when I want something more refreshing and satisfying than chocolate, doughy treats.

Burrata Stuffed Tomatoes.


This snack is so quick and easy to prepare. You can make them ahead of time and store in the fridge, or whip them together after work/school for a fresh-yet-decadent bite sized delight.

They also make a killer appetizer!

Burrata, a soft creamy cheese sealed within a harder shell, is a new type of cheese on my roster. Not to go against the grain but I prefer this combo to the traditional bocconcini and tomato mix you often see speared by a toothpick... plus once I speared the back of my mouth with one of those toothpicks and I've been wary of them ever since.

Ouch.

So here's my easy peasy cheesy and FRESH snack that you can gobble up in no time!


Burrata Stuffed Tomatoes (yields... well as many as  you make!)

Ingredients:
  • red cocktail tomatoes (about 1.5" diameter)
  • container of burrata cheese 
  • fresh basil
  • balsamic vinegar
  • fresh cracked pepper

Directions:

1) Grab as many tomatoes as you need. Each tomato can yield either one or two stuffed treats, depending on what you choose to do in step 2!

You want ripe firm tomatoes, nothing that's been sitting in the fridge for a week or two. Cocktail tomatoes are best for this as cherry/grape are too small and roma/vine/etc. are too big!


2) Cut your tomatoes in half and scoop out the insides. You may choose to just cur off the top 3rd and discard it as well, making one treat per tomato.

Use a knife to gently separate the inside of the tomatoes from the edges, and use a fork to scrape them out. Don't worry if they aren't perfectly smooth, you just want a nice bowl shape. Discard the scooped out bits.


3) Grab your burrata! cut into the outer layer of the cheese (the tough bit) to get at the creamy bit inside. Grab a spoon and fill the tomato-bowls until the cheese is just over the rimmed edge of each tomato.

4) Time to add the finishing touches! Insert a small basil leaf into the middle of each cheesy tomato. Then, drizzle lightly with balsamic vinegar and crack fresh pepper lightly over each bite-sized-cheesy-fresh-wonder


Serve it up! Either gobble those beauties up yourself (seriously aren't they pretty) or put them out with a nice bottle of white when your friends come over.

Who doesn't love a fresh snack?



Loving #Snacktember? Check out my first post featuring Chocolate Caramel Bark, or pop on over to the post on Gluten Free (& Vegan!) Apple Fritters

I also have a new mailing list! Check out the signup sheet at the bottom of this page for all the updates and news around here at Cook, Wine and Thinker!

 Cheers! Happy #Snacktember 

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