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
You can prepare the burrata a day in advance (like Friday for shalosh seudos). Simply mix together and refrigerate in a covered container.
