Burrata with White Wine and Garlic Sautéed Tomatoes
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1 baguette
- 2 cloves garlic minced
- 1 teaspoon extra virgin olive oil plus more for drizzling on bread
- 3 tomatoes diced
- 1/4 cup pinot grigio
- pinch salt and fresh ground pepper
- 8 ounces burrata room temperature
- 1 tablespoon fresh chopped basil
- Carbohydrate 306.7436 g
- Cholesterol 0 mg
- Fat 12.307599995638 g
- Fiber 16.9260006546974 g
- Protein 64.0432 g
- Saturated Fat 2.95373199939769 g
- Serving Size 1 1 recipe (1120g)
- Sodium 3348.19299999991 mg
- Sugar 289.817599345303 g
- Trans Fat 1.30622199988188 g
- Calories 1580 calories
<ol class="simple-recipe-instructions"> <li itemprop="recipeInstructions">Slice the baguette into 1-inch slices and place on a baking sheet. Lightly drizzle the baguette slices with olive oil. Place under the broiler and toast until lightly golden. Flip and toast the other side until lightly golden. Remove from the oven and set aside.</li> <li itemprop="recipeInstructions">Heat oil in a saute pan over medium heat. Add tomatoes,garlic, wine, salt, and pepper. Bring to a simmer and simmer until wine is reduced by half, about 8 to 10 minutes.</li> <li itemprop="recipeInstructions">Place the burrata on a plate or large low-rimmed bowl. Pour sauteed tomatoes over the cheese and garnish with basil. Serve with toasted baguette slices. Spoon cheese and sauteed tomatoes over a baguette slice and enjoy.</li> </ol>
