Ingredients:

  • 1 lb heirloom tomatoes
  • 1/4 cup fresh basil leaves
  • 1 tsp flaky sea salt
  • 1/2 tsp freshly cracked black pepper
  • 8 oz fresh burrata cheese
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp balsamic glaze

Instructions:

  1. Slice the heirloom tomatoes into rounds or wedges. Note: Keep them about 1/2 inch thick for stability.
  2. Arrange the tomatoes in a circular pattern on a large serving platter.
  3. Sprinkle the sea salt and black pepper over the tomatoes immediately. Wait 2-3 minutes until you see tiny beads of juice forming on the surface.
  4. Place the burrata cheese ball directly in the center of the tomato ring.
  5. Gently break the outer skin of the cheese using a knife or fork. Do this until the creamy stracciatella interior spills slightly outward.
  6. Tear the fresh basil leaves by hand into bite-sized pieces. Note: Tearing prevents the edges from turning brown.
  7. Scatter the torn basil leaves over the top of the cheese and tomatoes.
  8. Drizzle the extra virgin olive oil in a steady stream over the cheese and tomatoes.
  9. Finish with a decorative zig zag of balsamic glaze across the entire plate.