This classic combination is hard to pass up when tomatoes are at
their peak. Serve the burrata to room temperature to get the most
from its lush milkiness.
4burrata, at room temperature250 gmbaby heirloom tomatoes of various colours, halved4oxheart tomatoes of various colours, coarsely chopped2golden shallots, thinly sliced3 tspsalted baby capers, rinsed and drained125 ml(½ cup) extra-virgin olive oil3 tspred wine vinegar1 tspvincottoTo serve:basil cressCrostini½baguette, thinly sliced diagonallyFor brushing:olive oil2garlic cloves, halved
For crostini, heat a char-grill pan over high heat. Brush baguette slices with olive oil and grill, turning occasionally, until golden and crisp (2-4 minutes). Rub each with cut side of garlic and set aside.
Place burrata on plates. Combine tomatoes, shallots and capers in a bowl and scatter around burrata. Whisk oil, vinegar and vincotto in a bowl to combine, season to taste, then drizzle over tomato salad. Scatter with basil cress and serve with crostini.