HEIRLOOM TOMATOES & BURRATA
HACCP rules:
Prep Time:
Yield
Shelf Life
- 6 halvesCroutons – Burratarecipegrilled
- 4 ozbaby medley tomatoeswashedhalved
- 1 tbspevooHEIRLOOM TOMATOES & BURRATA
- 1/8 tspS&P MixrecipeHEIRLOOM TOMATOES & BURRATA
- 1 tbspPesto – BasilrecipeHEIRLOOM TOMATOES & BURRATA
- 1/4 flozbalsamic glazeHEIRLOOM TOMATOES & BURRATA
- 2 ozburrata cheesedrained
- 1/2 tspevooHEIRLOOM TOMATOES & BURRATA
- 1/8 tspwhole black peppercornsfrom mill
- 8 piecesfresh basilleavestorn3/4″ pieces
- 1
Place Croutons onto a sizzle platter. Heat in a 500°F oven until warm and slightly crispy, about 1 minute.
- 2
Combine tomatoes and 1st portion of evoo in a stainless-steel bowl. Gently toss to combine. Season with S&P.
- 3
Add Croutons, then toss to combine.
- 4
Spread Pesto across the center of the plate, from left-to-right, leaving about 1-1/2" from each edge, as shown in the photo.
- 5
Neatly spoon tomato mixture on top of the Pesto.
- 6
Drizzle balsamic glaze in a zig zag pattern over the salad, as shown in the photo.
- 7
Carefully tear burrata into 3 equal pieces. Place them across the top of the salad, evenly spaced out, as shown in the photo.
- 8
Drizzle 2nd portion of evoo over the salad. Season with freshly cracked pepper.
- 9
Garnish with torn basil evenly distributed across the dish.
Description
Serving Size
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