Burrata with Tomatoes

A creamy-centered burrata flowing over fleshy, juice-filled tomatoes. Green olive oil and fresh basil provide immediate aromatic power.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 721
• Protein: 23 g
• Carbs: 22 g
• Fat: 62 g

Ingredients

• 4 piece Burrata cheese ( at room temperature )
• 800 g Vine tomato ( cut into wedges )
• 400 g Solanum lycopersicum esculentum M. ( halved )
• 8 tbsp Extra virgin olive oil
• 4 tbsp Balsamic vinegar
• 20 piece Basil ( fresh leaves )
• 2 piece Garlic ( peeled and halved )
• 4 pinch Fleur de sel
• 2 pinch Black pepper ground

Instructions

1. Tomato preparation

   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. Seasoning and resting

   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. Plating the burrata

   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. Aromatic finishing

   Tear the basil leaves by hand over the dish. Add a grind of black pepper. Serve immediately while the cheese is still fresh.

Chef's tips

• 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.

Storage

This dish does not keep. Once the burrata is opened, it must be consumed immediately to enjoy its texture.