Deal-hunters that we are, we love the $5-and-under sfizi section of the menu at Convivio, the recent reincarnation of Tudor City′s L′Impero restaurant. There, chef Michael White constantly rotates this selection of Southern Italian snacks based on what's great at the farmers′ market.
Right now it′s the sweet, marble-size Sun Gold and Red Currant tomatoes, which White combines with fresh burrata cheese—think mozzarella with a creamy surprise inside—for a quick family-style appetizer. White suggests seeking out summer′s last tiny tomatoes at the Eckerton Hills Farms stand at the Union Square Greenmarket. While you′re there, pick up a copy of farmer Tim Stark′s gorgeous new book, Heirloom: Notes from an Accidental Tomato Farmer.
Tomato and Burrata Salad
Makes 4 servings
½ loaf ciabatta bread, cut into ½-inch slices
½ cup plus 2 tablespoons extra-virgin olive oil
1 pint Sun Gold or Currant tomatoes, quartered
Coarse salt and freshly ground black pepper
1 large ball burrata cheese
Basil leaves, for garnish
1. Brush the ciabatta slices with ½ cup of olive oil and grill or broil until toasted.
2. In a bowl, toss the tomatoes with the remaining 2 tablespoons of olive oil and season liberally with salt and pepper. Cut the burrata open and spread the creamy insides on a plate (you can discard the outside or chop it up and add it to the salad). Sprinkle the tomatoes on top and garnish with basil leaves. Serve with the toasted ciabatta.
Convivio, 45 Tudor City Place; 212-599-5045 or convivionyc.com
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