The holiday season is here, and for me, that means finding ways to balance indulgence with dishes that feel light, fresh and festive.
One of my go-to recipes this time of year is Grilled Tomatoes with Burrata, White Beans and Crispy Shallot-Garlic Oil.
It’s quick to prepare, brimming with flavor, and pairs perfectly with a glass of Alma Rosa Santa Rita Hills Pinot Noir.
I picked up all the ingredients for this dish at Bristol Farms in Santa Barbara, my favorite spot for high-quality, fresh ingredients. The store’s produce section is always full of inspiration, and the burrata? Perfection.
With just a few simple steps, you’ll have a dish that’s as elegant as it is effortless — perfect for a holiday appetizer or a light dinner before a big celebration.
Ingredients
- 4 medium ripe tomatoes, halved
- 2 tablespoons olive oil (plus more for drizzling)
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 1 can (15 ounces) white beans, drained and rinsed
- 8 ounces burrata cheese
- ¼ cup fresh basil leaves, torn
Crispy Shallot-Garlic Oil Ingredients
- ⅓ cup olive oil
- 2 large shallots, thinly sliced
- 4 cloves garlic, thinly sliced
- ½ teaspoon red chili flakes (optional)
- 1 teaspoon fresh thyme leaves
Instructions
- Grill the Tomatoes:
- Preheat your grill (or grill pan) over medium-high heat.
- Drizzle the tomato halves with olive oil and season with salt and pepper.
- Place the tomatoes cut-side down on the grill and cook for 4-5 minutes, until they develop beautiful grill marks and soften slightly. Remove and set aside.
- Make the Crispy Shallot-Garlic Oil:
- Heat the olive oil in a small skillet over medium heat.
- Add the sliced shallots and garlic, cooking gently until golden and crispy, about 6-8 minutes. Stir often to prevent burning.
- Add the chili flakes and thyme during the last minute of cooking for an aromatic kick. Remove from heat and set aside.
- Assemble the Dish:
- Arrange the grilled tomatoes on a serving platter, cut-side up.
- Spoon the white beans around the tomatoes. Tear the burrata into pieces and nestle it among the tomatoes and beans.
- Drizzle the crispy shallot-garlic oil (including the crispy bits) over everything.
- Finish with Fresh Basil:
- Scatter the torn basil leaves on top for a pop of color and freshness. Drizzle a little extra olive oil and sprinkle with a pinch of salt, if desired.
Details
- Serves 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Serving Suggestion
Pair this dish with a glass of Alma Rosa Santa Rita Hills Pinot Noir. Its bright red fruit notes and earthy undertones beautifully complement the creaminess of the burrata and the charred sweetness of the grilled tomatoes.
Why I Love This Recipe
Incorporating a dish like this into my holiday repertoire makes hosting stress-free and enjoyable. It’s quick to prepare, packed with wholesome ingredients and visually stunning on the table.
The creamy burrata paired with the crispy shallot-garlic oil is luxurious yet light — a welcome reprieve from heavier holiday fare.
Bristol Farms made shopping a breeze for this recipe, with everything from vine-ripened tomatoes to artisan burrata available in one place.
If you’re looking for something healthy and impressive to serve this season, give this recipe a try. Cheers to making memories — and delicious meals — this holiday season!
