Cast Iron Cuisine

The unmistakable sizzle from a cast iron skillet is often enough to make many individual’s mouths water. From the stovetop to the oven to the grill – sometimes all in one recipe – the durability and even distribution of heat that comes from cooking with cast iron can’t be beat. No matter if it’s something sweet or savory, recipes bake evenly, rise to perfection, and are often lined with those perfect, crispy edges that crowds go crazy for. Want a list of cast iron cuisine that will wow your guests? Read on to see what enthusiasts from the Chattanooga area are cooking up.

Photos by Rich Smith

Burrata with tomatoes

Mike costa

“The cast iron skillet in the oven is my favorite way to roast grape tomatoes. The heat it retains intensifies the flavor of the tomatoes and the sweetness of the onion. Pair that with the soft, warm burrata on a crostini, and it is the perfect start to any meal.” –Mike Costa

Burrata with Roasted Tomatoes and Crostini

Mike Costa

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Course Appetizer

Cuisine Italian

Servings 6 servings

Ingredients

1 baguette
3-4 oz. extra virgin olive oil divided
½ yellow onion
1-2 garlic cloves
2 pt. of grape tomatoes
Salt and pepper to taste
1 burrata cheese ball
Fresh basil leaves for garnish

Instructions

Preheat oven to 400°. For the crostini, slice the baguette on the bias into ¼-inch slices, spread onto a sheet pan, and drizzle with 1 oz. of olive oil.
Put in oven for approximately 5-7 minutes until the slices are crusty. Make sure they don't burn. Remove from oven and set aside the crostini for later.
Cut the onion into ¼-inch slices – set aside. Peel the garlic and chop/mince – set aside. Wash the grape tomatoes (let them dry) – set aside.
While the oven is hot, put your cast iron skillet (I use my small one for this appetizer) into the oven and let it get hot – really hot. Remove the cast iron skillet from the oven (put it on your stove or on a hot pad). Cover the bottom of the skillet with 1.5 oz. of olive oil.
Add the garlic and cover with the onion slices (to taste or fit). It should sizzle.
Add the grape tomatoes into the skillet on top of the onion slices. If the tomatoes overflow when you put them into the skillet, use fewer tomatoes. Cover with the remaining 1.5 oz. of olive oil; salt and pepper to taste.
Cook at 400° for 35 minutes, and check. Gently stir to incorporate the tomatoes, onions, and garlic together. If you like your tomatoes to have a char (which I do), cook longer, but keep an eye on them.
Remove from the oven. Add the burrata ball on top of the roasted tomatoes. Let the heat soften the already soft cheese.
To serve, arrange on a platter with the skillet at the center of the platter, and then arrange the crostini around the skillet. Garnish with a small bunch of basil leaves in the center of the burrata. Include a serving utensil and enjoy.

Notes

“The cast iron skillet in the oven is my favorite way to roast grape tomatoes. The heat it retains intensifies the flavor of the tomatoes and the sweetness of the onion. Pair that with the soft, warm burrata on a crostini, and it is the perfect start to any meal.”

Keyword Burrata, cast iron skillet, cheese, crustini, lodge cast iron, Tomatoes

Burrata with Roasted Tomatoes & Crostini Recipe