Thursday, November 3, 2011

Burrata with Sungold tomatoes

Sometimes, the only thing that gets me through the week is a Wednesday morning trip to the Santa Monica farmer's market. I'm not normally an early riser AT ALL, (in fact, sleeping in is probably one of my greatest skills) so waking up early enough to make it to the farmer's market before class is not an easy task for me. However, I can't think of a better reason to get out of a warm bed in the mornings than the prospect of beautiful produce. Maybe this is weird but selecting of the perfect piece of fruit of vegetable really gets my adrenaline going. I can stand in front of a pile of apples, picking and choosing, for longer than I care to admit.

Though it's definitely no longer summer, the farmer's market is still overflowing with tomatoes--cute little cherry tomatoes, gnarly heirloom tomatoes, meaty beefsteak tomatoes, you name it. Somehow, even with all these choices, I decided on a basket of bright orange Sungold tomatoes. They turned out to be so perfectly ripe, I could literally peel the skins off like a grape and enjoy a pure, unhindered burst of sweetness from only the flesh.

So after a little inspiration from this beautiful food blog and a few little drawings during a particularly un-stimulating economics lecture, I created this little afternoon snack for myself with this week's goodies from the farmer's market--Sungold tomatoes, frisée, pistachios.

Sungold tomatoes, frisée, pistachio, prosciutto, balsamic caramel

Peel some tomatoes, wash some frisée, shell pistachios, crisp up prosciutto in the oven, reduce balsamic vinegar and honey, plop down a healthy portion of creamy burrata, and finish with a drizzle of extra virgin extra fruity olive oil. Super simple. Barely any cooking involved, but so beautiful to look at.