When I am home in Santa Barbara I love making the Saturday Farmer's Market part of my weekend routine. Farmer's market then tennis... what could be better for a Saturday morning? To me the market is sooo inspiring!
I usually have my standard picks that are there year round, but I also just love to see what's in season and what recipes I can come up with from my bounty.
This is a great time of year when there is still a big variety of fruits and vegetables leftover from the summer, but we are now getting into our fall produce as well.
In the Santa Barbara area we are in the midst of some of the richest farmland anywhere which makes for an abundant and diverse array of fruits, vegetables, honey, nuts and flowers. I'm sure the farmer's market in your area has it's own array of local specialties. Here in Santa Barbara you can find a farmer's market everyday of the week except for Monday. The street performers make the Tuesday evening market downtown extra festive. Surprisingly, a lot of the produce we get down in the Virgin Islands comes from the Central Coast of California.
I could not resist the tomatoes! I want to enjoy them while they are still so impressive looking. I was especially drawn to the heirlooms. Aren't the colors just beautiful?! I had fun making my selections. Of course, I had to get a variety of colors.
The plum tomatoes were gorgeous as well. I bought them from one of my favorite local farmers, Tom Shepherd of Shepherd Farms. Look for my plum tomato recipe in my next post. It's simple, fresh and yummy too!
I knew right away what I would do with my heirlooms. When you have beauties like these, a simple recipe is the right call. You want these luscious tomatoes to shine and be the stars of the show!
All you need for this recipe is large tomatoes (any variety is fine as long as they are juicy and ripe), burata cheese (you can use mozzarella, but I just love the creaminess of burata), fresh basil, good quality olive oil, and balsamic vinegar, sea salt and freshly ground pepper.
Burata cheese is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella and the inside contains both mozzarella and cream. It can be a little messy... but so worth it!
Heirloom Tomato Caprese with Burata Cheese
Recipe Type: Appetizer
- 2 or 3 large Ripe Tomatoes
- 1 bunch fresh Basil
- 1 ball Burata Cheese
- 2 T Extra Virgin Olive Oil
- 2 T Balsamic Vinegar
- Sea Salt and freshly Ground Pepper, to taste
- Slice the Tomatoes about 1/4 inch thick.
- Slice Burata Cheese and layer on the Tomatoes.
- Place Basil leaf on top of each Tomato and Burata.
- Drizzle with Olive Oil and Balsamic Vinegar.
- Season with Salt and Pepper.
I hope you noticed my new site with a new design! I'm most excited about my Recipes tab with all of my food indexed so you can easily search for recipe ideas.