Starters
Italian
ItalianBurrata with Heirloom Tomatoes
Creamy burrata over ripe tomatoes, from a simple supermarket plate to a heritage-tomato showpiece. The tiers climb in tomato quality, oil and finishing touches.
Vegetarian
Gluten-free
Nut-free
Ultimate version
Heritage tomatoes three ways with basil oil, aged balsamic, lemon zest and toasted seeds.
Per serving£6.95
Total cost£13.90
Time30 min
Ingredients for 2
- 1 buffalo milk burrata , best quality
- 350 g heirloom tomatoes , assorted colours
- fleur de sel and cracked pepper , to taste
- Basil oil
- 50 g fresh basil
- 60 ml cold-pressed extra virgin olive oil
- To finish
- 1 tbsp aged balsamic vinegar
- 1 lemon , zested
- 20 g pumpkin seeds , toasted
Method
- Blanch most of the basil for 10 seconds, refresh in iced water, then blitz with the olive oil and strain to make a green basil oil.
- Cut the heirloom tomatoes into a mix of wedges, slices and halves to vary the shapes.
- Season the tomatoes with fleur de sel and arrange artfully across a plate.
- Toast the pumpkin seeds in a dry pan until they pop, then cool.
- Nestle the burrata among the tomatoes and tear the top open.
- Spoon over the basil oil and aged balsamic, then scatter with lemon zest, toasted seeds and reserved basil leaves before serving.
Equipment
- blender
- fine sieve
- frying pan
The three ways, side by side
Budget
Standard burrata over sliced salad tomatoes with olive oil and dried oregano.
Better
Mixed vine and cherry tomatoes with fresh basil, balsamic and good olive oil.
Ultimate
Heritage tomatoes three ways with basil oil, aged balsamic, lemon zest and toasted seeds.
