Include this burrata platter in your next al fresco dining plans!
If I could sum this burrata platter up, I would say it reminds me most about an unexpected evening spent with good friends, over a light meal, outside enjoying the last of the sun before it sets with a nice bottle of wine, patio lights, all of the summer feels! What a great way to use those amazing tomatoes that are coming into season, blistered and bursting with flavour, milky burrata, and a bit of spice from the chorizo.
This burrata platter comes together so nicely, whether you chose to cook it on the bbq or in the oven. All cooked together in one dish, all you need is some simple flavours to help enhance the the others, like roasted garlic (homemade or store bought) a simple drizzly of olive oil, salt and pepper and finished with fresh herbs.
I finished mine throwing the chorizo right on the grill before platting to get it a bit crisp.
Served with some nice toasted French bread – I brushed mine with some olive oil and put it on the top rack on my grill for a minute or two. You could also serve this with crackers or even pasta if you wanted to make it more of a full meal deal! The pan drippings should definitely be included and make it even better for sopping up with bread.
Now who’s bringing the wine?!
Burrata Platter with Roasted Tomatoes and Chorizo
A burrata platter perfect for a light meal shared with friends over a nice bottle of wine or dining al fresco this summer. Made with creamy burrata, blistered summer vine tomatoes and a touch of spice from the chorizo sausage.
- Prep Time: 5 Minutes
- Cook Time: 15 Minutes
- Total Time: 20 minutes
- Yield: 4 Servings
- A large pouch of burrata cheese
- 3 Cups of fresh vine tomatoes, cherry tomatoes or both (I used a combination)
- 1 Small bunch of Asparagus, bottoms trimmed
- 2 uncooked chorizo sausages, sliced into rounds
- 1/3 of roasted garlic cloves
- 2 Tbsp of Olive Oil
- Salt and Pepper
- Fresh herbs (I used oregano)
- If cooking on the grill, place tomatoes, asparagus, chorizo and roasted garlic in a bbq proof dish like an aluminum pan.
- Drizzle with olive oil to coat and season with salt and pepper to taste then place on the grill covered on low/medium heat. If cooking in the oven, bake on 350F.
- Cook until chorizo is fully cooked, tomatoes are blistered and asparagus is tender. You can remove the chorizo from the pan and place directly onto the grill to crisp.
- Remove from grill and in a large serving bowl, place the burrata pouch in the centre, adding in the tomatoes, chorizo, asparagus, and roasted garlic around it.
- You can garnish by drizzling some of the pan drippings over top of the burrata with some additional salt and pepper and fresh herbs.
- Serve with some toasted baguette or crackers