Burrata With Tomatoes, Balsamic Pearls, And Basil Dust
5.0(4)
Cook Time
-
Total Time
-
Yield
2 servings
Ingredients
2 cups Mediterranean tomatoes (400 g), (some fresh, some roasted, some soaked in olive oil and balsamic vinegar- preparation methods outlined below)
olive oil, a drizzle
1 sprig fresh thyme, roughly chopped
salt and pepper, to taste
¼ cup balsamic vinegar (60 mL)
¼ cup olive oil (60 mL)
1 ½ cups fresh basil (60 g)
½ lb burrata (250 g)
1 tablespoon balsamic vinegar pearls
Nutrition Info
Calories 770
Fat 65g
Carbs 18g
Fiber 3g
Sugar 12g
Protein 27g
How to Make It
1. Step
Preheat the oven to 160º C.
2. Step
Place half the tomatoes on a baking tray and drizzle with olive oil, add the chopped thyme, season with salt and pepper and place in the oven to roast for approximately 15 minutes.
3. Step
Place the balsamic vinegar and olive oil in a bowl and whisk. Cut the rest of the tomatoes in halves and allow to soak in the vinegar-and-oil mixture for 20 minutes.
4. Step
Rinse about 50 g of the basil leaves and cut off the stems where they are joined. Separate the leaves. Dry with a paper towel and place on a plate, then microwave at medium-high heat for 30 seconds or until leaves begin to darken.
5. Step
Remove the tomatoes from the oven and let them cool. Also remove the tomatoes from the olive oil and balsamic vinegar. Cut the remaining tomatoes into thin circles.
6. Step
To plate: Arrange the burrata on a plate (either kept whole or sliced halfway if preferred). Place the different tomatoes around the burrata on the plate and sprinkle the balsamic vinegar pearls around the plate.
7. Step
Using a sieve, shave the dried basil onto the plate to your liking.
