Burrata Recipe
Basil Tarragon Vinaigrette, Tomatoes, Seed Crisp, House Baked Focaccia
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Ingredients
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Basil Tarragon Vinaigrette
Tomatoes
Seed Crisp
House Baked Focaccia
Burrata
Method
Basil Tarragon Vinaigrette
- 1
Prepare the Vinaigrette
In a blender, combine fresh basil, tarragon, olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Blend until smooth and set aside.
Tomatoes
- 2
Seed Crisp
- 3
Make the Seed Crisp
Preheat oven to 350°F (175°C). Mix seeds, olive oil, salt, and water in a bowl until combined. Spread mixture thinly on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until golden and crisp. Let cool and break into pieces.
House Baked Focaccia
- 4
Bake the Focaccia
In a bowl, mix warm water and yeast. Let it sit for 5 minutes. Add flour, salt, and olive oil. Mix until a dough forms. Knead for 5-7 minutes. Let rise in a warm place until doubled in size (about 1 hour). Preheat oven to 400°F (200°C). Roll out and place in a greased baking dish. Dimple the surface with fingers, drizzle with olive oil, and sprinkle rosemary. Bake for 20-25 minutes or until golden.
Assembly
- 5
Assemble the Dish
On a serving platter, place the burrata cheese in the center. Surround it with sliced tomatoes and drizzled vinaigrette. Add the seed crisps around the plate and serve with warm focaccia.
