About This Dish
Few dishes speak to the soul of Italian cuisine quite like a Caprese. When you replace the traditional mozzarella with a cloud of fresh burrata, the dish transforms — the stracciatella interior spills across ripe tomatoes, mingling with fruity olive oil and aged balsamic into something utterly transcendent.
Ingredients
- 1 whole Creamy Burrata (200g)
- 3 large heirloom tomatoes, sliced
- Fresh basil leaves
- Extra-virgin olive oil
- Aged balsamic reduction
- Flaky sea salt
- Freshly cracked black pepper
Method
Prepare the tomatoes
Slice the heirloom tomatoes into 1cm rounds. Arrange them on a serving plate, slightly overlapping. Season with flaky sea salt and let them rest for 5 minutes.
Place the burrata
Remove the burrata from its liquid and gently pat dry. Place it in the centre and carefully tear open the top to release the creamy stracciatella filling.
Dress & finish
Drizzle generously with extra-virgin olive oil and aged balsamic reduction. Scatter fresh basil leaves, finish with cracked black pepper, and serve immediately.
Chef's Tip
Let your burrata come to room temperature for 20 minutes before serving. Cold burrata masks the delicate, milky sweetness.