Burrata con Pomodori

Ingredients

Instructions

1. 1

   Remove the burrata from the refrigerator 10 minutes before serving if possible so the center softens slightly. Wash and dry the tomatoes and basil. Slice the tomatoes into wedges or thick rounds, depending on their size.

2. 2

   Arrange the sliced tomatoes on a serving plate or shallow platter, overlapping them slightly for an even layer. Season the tomatoes first with the flaky sea salt and freshly ground black pepper so they are flavorful on their own.

3. 3

   Place the burrata in the center of the tomatoes. Tear or scatter the basil leaves over and around the plate. Drizzle the extra-virgin olive oil evenly over the tomatoes and burrata, then finish with the aged balsamic in a light stream. Use a restrained hand with the balsamic so it complements rather than overwhelms the milkiness of the cheese.

4. 4

   Serve immediately. At the table, cut open the burrata so the creamy interior mingles with the tomato juices, oil, and balsamic. Spoon some of everything into each portion for the best balance.

Nutrition per serving

Notes

• •Choose ripe, fragrant tomatoes; because the dish is uncooked, their quality determines the final flavor.
• •If your burrata is packed in brine, drain it well and pat the exterior lightly dry before plating to avoid watering down the dressing.
• •Aged balsamic is naturally sweeter and thicker than standard balsamic, so no reduction is needed.
• •Serve with grilled bread or focaccia if desired, though this will change the nutrition values and add gluten.

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