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
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.