✨Heirloom Tomatoes with Burrata & Garlic Chile Oil Crisp✨ This right here is what summer is all about...loads of gorgeous tomatoes, fresh herbs, and serious simplicity. • Recipe for the Chile Crisp is adapted from @mollybaz’s Cook This Book, with just a couple of small changes to the original recipe. • You’ll need: 2 heirloom tomatoes 1 ball of burrata 1/2 cup evoo 1 small shallot, thinly sliced 5 cloves of garlic, thinly sliced Red pepper flakes, to taste Kosher salt, to taste Fresh herbs, flaky salt, and pepper for finishing • Simmer the garlic, shallots, and a pinch of salt in the olive oil for about 15 min on medium-low heat, or until the garlic and shallot begin to brown. Remove from heat, then add in red pepper flakes to taste (I used about 1/2 tsp for a more subtle heat). Pour the oil mixture into a bowl and let it cool. The longer it sits, the better the flavor! Slice up the tomatoes and place on a plate. Top with bits of burrata and a hefty drizzle of the oil, then finish with fresh herbs, flaky salt, and pepper🤌 • • • #foodie #foodgram #foodphotographer #foodphotography #foodstyling #foodtographyschool #summer #food52 #f52grams #f52community #nytcooking #epicurious #easyrecipes #homecooking #tomato #burrata #chilioil #garlic #lunch #lunchgram #lunchideas #bonappetit #snacks #summerfood #summerproduce #yum