Caprese Plate Recipe
Heirloom tomato, burrata cheese, basil, roasted garlic, balsamic vinegar, and olive oil, served with grilled crostinis | Add Chilled Bay Shrimp +$12.00
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Ingredients
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Caprese Plate
Method
Caprese Plate
Prepare tomatoes
Wash heirloom tomatoes and pat dry. Slice into 1/4-inch rounds or cut into wedges for varied presentation, yielding about 2 cups of sliced tomatoes. Arrange slices evenly on a serving platter, leaving space in the center for burrata.
Make roasted garlic olive oil
In a small bowl, combine the mashed roasted garlic (2 tbs) with 3 tbs extra-virgin olive oil. Whisk until smooth and slightly emulsified. This creates a flavored oil to dress the tomatoes and crostini.
Season and dress
Drizzle approximately 1 1/2 tbs of the garlic olive oil evenly over the tomatoes and burrata. Drizzle 2 tbs balsamic vinegar over the tomatoes in a thin stream or use a balsamic reduction for a thicker garnish. Sprinkle 1 tsp sea salt and 1 tsp freshly ground black pepper evenly over the tomatoes and burrata. Scatter fresh basil leaves across the platter, tucking some leaves under and over tomato slices for balance.
Prepare crostini
If crostini are not pre-grilled: slice a baguette into 12 slices, brush both sides lightly with olive oil (about 1 tbs reserved from the 3 tbs if needed), and grill or toast in a 400°F (200°C) oven for 6–8 minutes, flipping once, until golden and crisp. Rub each warm crostini with a lightly cut roasted garlic clove if extra garlic flavor is desired. Arrange crostini around the platter or in a basket alongside the plate.
Optional: add chilled bay shrimp
If adding the chilled bay shrimp (+ $12), place 6 oz of well-drained chilled bay shrimp in a small bowl. Toss lightly with 1/2 tbs olive oil, a pinch of salt, and a squeeze of lemon (use lemon wedges). Place the shrimp in a small ramekin or pile on the platter near the crostini so guests can top crostini with burrata and shrimp.
Final touches and serve
Finish with a final very light drizzle of remaining garlic olive oil over crostini and burrata (about 1/2 tbs). Add a few extra basil leaves for color. Serve immediately while crostini are still slightly warm and burrata is creamy. Provide small spoons or spreaders for spreading burrata and roasted garlic onto crostini.