Burrata Caprese with Heirloom Tomatoes, Basil Oil & Balsamic "Caviar"
Chef: Michael Chiarello
Serves: 6 people
10 to 12 heirloom tomatoes, preferably 4 large and 6 small, at peak of season (about 2 lbs)
12 oz (3 balls) Burrata
6 Tbs Basil Oil
Sea salt, preferably gray salt
Freshly Ground Black Pepper
6 Tbs Balsamic “Caviar”
Cut the large Tomatoes into 1⁄2-inch-thick slices and cut the slices in half.
Cut the smaller Tomatoes into wedges and arrange on the plates so each serving shows a variety of colors and sizes (half-slices and wedges)
Tear each Burrata Ball in half and place one half on each plate.
Drizzle the Tomatoes with Basil Oil and season with Salt and Pepper.
Sprinkle a good amount of the “caviar” on each salad and serve.