Easy Burrata Caprese (Print Version)
# Ingredients:
→ Tomato Preparation
01 -
A handful of fresh basil, about 10 big leaves
02 -
1 cup of tiny cherry tomatoes
03 -
3 large tomatoes, heirloom variety
04 -
1/2 teaspoon of fine salt
05 -
A sprinkle of black pepper, about 1/4 teaspoon
06 -
A generous splash of balsamic vinegar, about 1/4 cup
07 -
2 tablespoons of really good olive oil
→ Cheese Toppings
08 -
Two creamy burrata cheese balls
09 -
Just under 1/4 teaspoon of salt
10 -
A little dash of black pepper, around 1/8 teaspoon
# Instructions:
01 -
Pour out any liquid from the burrata and keep the cheese aside.
02 -
Cut the heirloom tomatoes into slices about half an inch thick and lay them on a plate, slightly overlapping. Spread the cherry tomatoes around the edges.
03 -
Sprinkle the tomatoes with salt and pepper. Then pour about 1 tablespoon of olive oil over them.
04 -
Chop up the basil leaves and scatter half of them over the top of the tomatoes.
05 -
With your thumbs, carefully tear open the burrata balls and set them on top of the tomato slices.
06 -
Sprinkle salt and pepper on the burrata, drizzle the remaining olive oil, add the rest of the basil, and finish it up with the balsamic vinegar.
# Notes:
01 -
To make a sauce that's thicker, go for a store-bought balsamic glaze or try reducing vinegar on your own.
02 -
For a twist, serve it over arugula or add a dollop of pesto.