Barefoot Contessa's Tomatoes and Burrata | Barefoot Contessa: Cook Like a Pro

If you're looking for an elegant but easy summer app, Ina has got you covered! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3oDlKCn The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Tomatoes and Burrata RECIPE COURTESY OF INA GARTEN Level: Easy Total: 40 min Active: 20 min Yield: 4 servings Ingredients 2 (8- to 10-ounce) balls of fresh burrata cheese 16 to 20 (2-inch diameter) heirloom tomatoes Good olive oil Aged balsamic vinegar Kosher salt and freshly ground black pepper 20 fresh basil leaves, julienned Fleur de sel or sea salt Garlic Toasts (recipe follows) Garlic Toasts: 1 baguette 1/4 cup good olive oil Kosher salt and freshly ground black pepper 1 garlic clove, halved lengthwise Directions Cut each ball of cheese in half crosswise and place the halves, cut side down, on 4 salad plates. Cut each tomato in half through the stem end and distribute them around the burrata. Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar and sprinkle with kosher salt and pepper. Scatter the basil on the salads, sprinkle with fleur de sel, and serve with Garlic Toasts. Garlic Toasts: Preheat the oven to 400 degrees F. Slice the baguette diagonally into 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices. Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper. Bake the toasts for 15 to 20 minutes, until they are browned and crisp. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Serve at room temperature. https://www.instagram.com/inagarten/ https://www.facebook.com/InaGarten/ https://twitter.com/inagarten Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #TomatoesandBurrata Barefoot Contessa's Tomatoes and Burrata | Barefoot Contessa: Cook Like a Pro | Food Network https://youtu.be/JKYZqTjl06U