With the end of tomato season upon us, I picked these cherry tomatoes straight off the vines. I made a simple sauce for a vegetarian lasagna and these extras went into one of my favorite appetizers. I like to use burrata instead of straight mozzarella. This cheese is part mozzarella and part cream which gives it a softer, creamier consistency. Burrata was first produced in the early 1900's on a farm owned by the Bianchini's in the Apulia region of Italy. Hmmmm...........I wonder if we are related.
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