Burrata with Tomatoes
Ingredients
- 4 pcBurrata cheese (at room temperature)
- 800 gVine tomato (cut into wedges)
- 400 gSolanum lycopersicum esculentum M. (halved)
- 8 tbspExtra virgin olive oil
- 4 tbspBalsamic vinegar
- 20 pcBasil (fresh leaves)
- 2 pcGarlic (peeled and halved)
- 4 pinchFleur de sel
- 2 pinchBlack pepper ground
Method
A creamy-centered burrata flowing over fleshy, juice-filled tomatoes. Green olive oil and fresh basil provide immediate aromatic power.
- 1
Cut the vine tomatoes into irregular wedges and the cherry tomatoes in half. Rub the bottom of a wide dish with the cut garlic clove to scent without saturating.
- 2
Place the tomatoes in the dish. Drizzle with olive oil and balsamic vinegar. Sprinkle with sea salt. Mix and let rest for 10 minutes so the salt draws out the tomato juices.
- 3
Place the burrata in the center of the tomatoes. Using a sharp knife, make a cross incision on top to reveal the creamy stracciatella.
- 4
Tear the basil leaves by hand over the dish. Add a grind of black pepper. Serve immediately while the cheese is still fresh.
Frequently asked questions
How do you get this dish right?
- Take the burrata out of the fridge 30 minutes before serving; the center should be supple, not stiff from the cold.
- Never cut basil with a knife, as it oxidizes and breaks the essential oils. Tear it by hand.
- Use the juices at the bottom of the dish to soak toasted slices of rustic bread.
How long does this dish keep?
This dish does not keep. Once the burrata is opened, it must be consumed immediately to enjoy its texture.
