Or, a fantastic way to enjoy the gorgeous heirloom tomatoes you see in the stores just about now.
This is a perfect lazy summer’s Sunday brunch, or a Shalosh Seudos addition. It can even pass as a light supper idea. So what’s the best way to use heirloom tomatoes?
First and foremost, what is carpaccio? And what is this carpaccio craze?
On BCP you will find, by now, 3 or 4 recipes with that title. There is the delicious Beef Carpaccio that Victoria introduced us to before Shavuos (and I now prepare on Shabbos on repeat) and the Feta Eggplant Carpaccio that was such a hit at Shalosh Seudos last week. Let’s not forget the Shortcut Eggplant Carpaccio that is one of my favorite BCP hacks of all time.
So, what does carpaccio actually mean? Carpaccio is an Italian word that represents a dish of meat or fish (such as beef, salmon or tuna), thinly sliced or pounded thin, and served raw, typically as an appetizer. Lately though, it’s been trending everywhere and there are different versions and ideas including all kinds of vegetables as well. Like eggplant.
Which brought me to the idea of a tomato version.
Summer is when we might find ourselves shopping at a vegetable stand, farmers market, Ouri’s in Deal (or even your local Shoprite!) and discover that tomatoes are at their peak in deliciousness and beauty. Oh, the joy of purchasing those beautiful heirloom tomatoes. They are so gorgeous.
I’ve been known to buy tomatoes and leave them hanging on the counter for way too long, a bit like someone would do with flowers. I admire them and derive great pleasure from their presence. (It’s ok to make fun at this point, I get it.)
So I had these tomatoes, and yes, I had to wanted to use them.
I wanted to bring them to the table in their whole glory (not chopped up in an Israeli salad) and that’s how I ended up with the carpaccio idea.
But, what to serve them with? This plate needed some soft cheese. Something like a burrata (another Italian word which is the name of an Italian cow’s milk cheese made from mozzarella and cream. The outer casing is solid cheese, while the inside contains stracciatella and clotted cream, giving it an unusual, soft texture.)
The only time I had eaten burrata was at Café Lyon in Yerushalayim and it was so, so good that I still think about that glorious meal on occasion, usually after a particularly boring lunch I threw together for myself. Sigh.
So, is kosher burrata for sale? Not sure. I haven’t seen it (but I am sure you will all correct me in the comments, and I welcome that.)
Can I make burrata myself? Quickly and easily too? I thought I was asking too much but the internet proved I wasn’t. A quick search taught me that you can create a mixture of fresh mozzarella (which is readily available) heavy cream and salt.
Simply shred the cheese.
Then add the heavy cream and salt.
Let it sit and you will have something that is pretty amazingly close to the creamy inside of a burrata (aka stracciatella).
Dollop it onto your tomatoes.
I proceeded to add a bit of olive oil and balsamic glaze because that delicious acidity cuts in the creaminess of the cheese just right.
Next I sprinkled some Aglio Olio from Trader Joe’s but you can substitute with some salt, cracked black pepper, crushed red pepper flakes, and dried herbs.
Adding some chiffonade basil leaves makes a huge difference.
Chiffonade is a slicing technique in which leafy green vegetables such as spinach or herbs like basil, are cut into long, thin strips.
This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves.
Almost there.
I also added some microgreens for flavor and beauty. And once I was done, I sliced some sourdough and sat down for a satisfying meal.
I don’t feel like I need Cafe Lyon anymore, I can have a similar delicious meal in my own house now (although a trip to Yerushalayim is something I always crave).
Tomato Carpaccio
Ingredients
The “Burrata”:
- 2 (8 ounce) balls of fresh mozzarella cheese
- 1 pint heavy cream
- 1 tsp salt
Tomato Carpaccio:
- 3-4 heirloom tomatoes, try to get different varieties or colors (any large tomatoes will work, if you can't find heirloom tomatoes)
- olive oil, for drizzling
- Tuscanini balsamic glaze, for drizzling
- Aglio Olio spice from Trader Joe’s, for sprinkling (or substitute with some salt, cracked black pepper, crushed red pepper flakes, and dried herbs)
- 5-6 basil leaves, cleaned, dried, and checked
- handful of microgreens (optional)
Instructions
- Prepare the burrata. Using your hands, break up the mozzarella into small pieces inside a bowl. Cover with heavy cream. Add salt and toss to mix. Let stand for about 1 hour at room temperature.
- Slice the tomatoes as thinly as humanly possible. Arrange over a large plate or platter, in a decorative manner.
- Dollop the burrata mixture over the tomatoes. Drizzle with olive oil and balsamic glaze. Sprinkle with spices.
- Slice the basil in a chiffonade by stacking the clean leaves in a pile, then rolling them and finally slicing them finely. Scatter over the cheese. Optionally, add some microgreens as well.
- Serving suggestions: Serve with sourdough, crusty bread or toasted baguette slices.
Notes
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