A summery, flavoursome dish with Mediterranean flair
Creamy burrata meets sweet braised cherry tomatoes and is rounded off with fragrant basil oil. This simple yet sophisticated dish brings the best of summer to your plate – ideal as a starter or light main course. Which wines go well with it? You’ll find the perfect accompaniment below.
Ideal wine pairing: Albariño – fresh, floral & salty-mineral
Albariño from the Rías Baixas DO (Spain) is known for its vibrant freshness, fine citrus notes, white flowers and salty minerality. It is precisely these characteristics that make it the ideal partner for burrata with baked tomatoes: The freshness of the wine contrasts with the creaminess of the cheese, while its citrus tones and the sea breeze typical of its origin brighten up the flavour of the stewed tomatoes. The basil oil is elegantly enhanced by the floral nuances of the wine. A pairing straight out of a picture book!
Weitere Weinempfehlungen
1. Vermentino di Gallura DOCG (Sardinien, Italien)
A Vermentino from the north of Sardinia combines herbal spice, Mediterranean freshness and an animating saltiness. This goes perfectly with the aromatic basil oil and makes the tomato sweetness shine.
2. sauvignon blanc from the Sancerre AOC (Loire, France)
The mineral tension and green flavours of this Loire classic provide the perfect freshness for the luscious burrata. The wine brings lightness and depth at the same time – perfect with Mediterranean dishes.
3. Pinot Grigio delle Venezie DOC (Italien)
A light, fruity Pinot Grigio delivers citrus and pear notes that harmonise wonderfully with the sweet and sour tomato and the mild creaminess of the burrata.
4. Pinot Blanc from South Tyrol DOC (Italy)
The subtle character and elegant acidity of a South Tyrolean Pinot Blanc make it a quiet but fine companion. It leaves room for the ingredients and yet brings structure to the combination.
5th Clairette de Die AOC (Rhône, France)
A delicately sparkling, slightly sweet sparkling wine with a floral nose, perfect as a playful alternative. Ideal if you serve the dish as a starter on a summer evening.
The recipe:
Burrata mit Ofentomaten & Basilikumöl
Kochutensilien
- 1 Auflaufform
- 1 Pürierstab oder Mörser
- 1 Messer & Schneidebrett
- 1 Kleiner Topf oder Pfanne
Zutaten
Für das Gericht
- 1 große Burrata ca. 200 g
- 250 g Kirschtomaten
- 1 TL brauner Zucker
- 1 EL Olivenöl
- Salz & Pfeffer
Für das Basilikumöl
- 1 Bund frisches Basilikum
- 50 ml Olivenöl
- 1 kleine Knoblauchzehe optional
- Prise Salz
Zubereitung
Ofentomaten
- Backofen auf 180 °C Umluft vorheizen.
- Tomaten halbieren, mit Zucker, Olivenöl, Salz & Pfeffer vermengen.
- In eine Auflaufform geben und ca. 20 Minuten im Ofen schmoren.
Basilikumöl
- Basilikum waschen, trocken tupfen und mit Olivenöl, Knoblauch und Salz zu einem feinen Öl mixen.
- Alternativ im Mörser zu einer Paste verarbeiten.
Anrichten
- Burrata auf einem Teller platzieren.
- Die warmen Ofentomaten darum anrichten.
- Großzügig mit Basilikumöl beträufeln und nach Belieben mit frischem Pfeffer oder geröstetem Brot servieren.
Empfohlene Beilagen
- Geröstetes Ciabatta mit Knoblauch
- Gegrillte Zucchini mit Zitronenabrieb
- Grüner Blattsalat mit Balsamico
