Broiled Garden Tomatoes
10m prep 10m cook 20m ready
Broiled heirloom tomatoes topped with melted burrata cheese, spiced pecans, and a drizzle of cane syrup. A quick and flavorful summer appetizer.
Nutrition (per serving, estimated)
Estimated based off 2 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 21.2 mg
- Iron: 0.56 mg
- Magnesium: 21.5 mg
- Phosphorus: 45.6 mg
- Potassium: 449 mg
- Zinc: 0.32 mg
Let's Cook
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Step 1.
Preheat the oven to broil.
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Step 2.
Slice 5 to 6 large heirloom tomatoes into thick slices. Season the tomato slices with kosher salt and freshly ground black pepper to taste.
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Step 3.
Arrange the seasoned tomato slices in a single layer on two baking sheets. Broil until the tomatoes are soft and starting to turn black in spots, 6 to 7 minutes.
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Step 4.
Remove the baking sheets from the oven. Cut 1 pound burrata cheese into dollops (the cheese won't slice neatly) and place them on top of the broiled tomatoes.
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Step 5.
Return the baking sheets to the oven and broil until the cheese has melted and is just slightly browned in places, 2 to 3 minutes.
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Step 6.
Using a spatula, carefully transfer the cheesy tomatoes to a serving platter.
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Step 7.
Top the tomatoes with 1 cup Spiced Pralines, drizzle with Steen's cane syrup, and sprinkle with a pinch of Big Herb Blend. Serve immediately.
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