Burrata Et Tomates Recipe

Name: La Petite Maison (LPM) Dohas Burrata Et Tomates Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 pieces fresh burrata balls; 3 tbs extra-virgin olive oil; 1 tsp flaky sea salt; 0 to taste freshly ground black pepper; 1 tsp aged balsamic vinegar (optional); 2 cups cherry tomatoes (mixed colors if available); 0 to taste red cherry or small grape tomatoes; 12 pieces fresh basil leaves; 1 pieces shallot (small), very thinly sliced; 1 tbs lemon juice; 1 tsp salt; 0.25 tsp sugar (optional, to balance acidity); 6 slices crusty bread or grilled crostini; 2 tbsp toasted pine nuts (optional)

Inspired by La Petite Maison (LPM) Doha

Time25m

Serves2

Burrata with Cherry Tomatoes and Basil

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Ingredients

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Burrata & finishing

2 pieces fresh burrata balls

3 tbs extra-virgin olive oil

1 tsp flaky sea salt

0 to taste freshly ground black pepper

1 tsp aged balsamic vinegar (optional)

Tomato salad

2 cups cherry tomatoes (mixed colors if available)

0 to taste red cherry or small grape tomatoes

12 pieces Fresh basil leaves

1 pieces shallot (small), very thinly sliced

1 tbs ReaLemon lemon juice

1 tsp Celtic sea salt

1/4 tsp sugar (optional, to balance acidity)

To serve (optional accompaniments)

6 slices crusty bread or grilled crostini

2 tbsp toasted pine nuts (optional)

Method

Tomato salad

Prepare tomatoes and shallot

Rinse the cherry tomatoes and pat dry. Halve larger cherry tomatoes; leave very small ones whole. Place tomatoes in a medium bowl. Add the very thinly sliced shallot.

Season and macerate

Add lemon juice, 1 tablespoon of the olive oil, 1 teaspoon salt, and 1/4 teaspoon sugar (if using) to the tomatoes and shallot. Gently toss to combine. Let sit at room temperature for 10–15 minutes to macerate and soften the shallot's bite, stirring once midway.

Add basil

Tear most of the basil leaves into bite-sized pieces and add them to the tomato mixture just before serving, reserving a few whole leaves for garnish. Toss gently to distribute.

Burrata & finishing

Bring burrata to temperature

Remove burrata from the refrigerator 15–20 minutes before serving so it comes to near room temperature—this improves texture and flavor.

Plate burrata

Place the burrata balls in the center of a serving plate or shallow platter. Gently score the top of each burrata with the tip of a knife or tear open slightly if you prefer the creamy interior to spread.

Dress and assemble

Spoon the macerated tomato and basil mixture around and slightly over the burrata. Drizzle the remaining 2 tablespoons of extra-virgin olive oil evenly over the burrata and tomatoes. Finish with flaky sea salt (about 1 teaspoon distributed), freshly ground black pepper to taste, and a light drizzle (about 1 teaspoon) of aged balsamic vinegar if using.

Garnish & optional add-ons

Scatter reserved whole basil leaves and toasted pine nuts (if using) over the top. Serve immediately with crusty bread or grilled crostini for scooping.

To serve

Arrange slices of crusty bread or crostini alongside the plated burrata and tomatoes. Encourage diners to tear bread, scoop creamy burrata and tomatoes together, and enjoy immediately.