Have you ever heard the expression, “Keep It Simple Stupid” or “Keep It Simple Sweetie” (depending upon what kind of person you are talking to)?
I first heard this saying, aka K.I.S.S., when I was a junior in high school. I was in an ACT study skills class led by one of my least favorite teachers of all time. You better believe that when she taught us this saying it was “Keep It Simple Stupid. “
Amongst all the doodles and bulleted study skills in my notebook, the acronym KISS kind of stuck with me.
I feel like in life, the simplest things are most often the best. For example, roasted tomatoes, a great cheese (trust me, it’s a GREAT one—just wait and see), fresh basil, and a good extra virgin olive oil are all such simple ingredients. When combined they form the easiest and tastiest appetizer.
Or if you are like me, you will eat this standing up at your counter and then be mad at yourself for ruining your dinner. Ain’t no shame. Just remember when it comes to good food, keep it simple, sweetie! (See, I used the nice person phrasing!)
Ingredients (Serves 4)
4 Pearl Tomatoes
3 Cups Boiling Water
1 Tablespoon Olive Oil
Pinch of Salt and Pepper
1 Ball Fresh Burrata Cheese (For those unfortunate people out there who have yet to discover burrata, it is a ball of fresh mozzarella with creamy ricotta-like cheese encased inside.)
Loaf of Crusty French Bread
Fresh Basil Pesto Ingredients
3 Handfuls of Fresh Basil Leaves
Juice of ½ a Lemon (approx. 1 Tablespoon)
Pinch of Salt and Pepper
1/3 Cup Olive Oil
Add the three cups of water to a small saucepan and bring to a boil over medium/high heat. While the water comes up to temperature, remove the cores from the tomatoes. Along the opening where the core used to be, make four small slits in the skin.
When the water is boiling, add the tomatoes to the pot. Boil tomatoes for two minutes. Remove the tomatoes using a slotted spoon. Place the tomatoes, cut side up, in a small Pyrex dish or baking dish.
Coat the tomatoes in olive oil and salt and pepper. Set the broiler on high. You might have to wait a minute or two for the oven to heat up. Place the dish with the tomatoes in the oven. Keep the oven door cracked open so you can keep an eye on the tomatoes to ensure they don’t burn. Broil tomatoes for five to seven minutes. Remove dish from oven.
Flip the tomatoes so the cut side is now down. Place back in the oven with the door cracked for another five to seven minutes, until the skin starts to blister.
While the tomatoes are in the oven, add the basil, salt and pepper, lemon juice, and olive oil to a food processor. Puree until smooth.
When the tomatoes are done roasting, add them along with the burrata to a serving dish. Cover the tomatoes and cheese in a tablespoon of the basil pesto. Serve the antipasto with sliced baguette and the rest of the basil pesto on the side.
This dish might seem a little too simple, but trust me, once you cut a piece of the burrata and combine it with the warm tomato and pesto your taste buds will be going crazy!