Jul 14 2026
Restaurants›Market at EDITION›Burrata & Heirloom Tomato Recipe

Burrata & Heirloom Tomato Recipe

Inspired by Market at EDITION
Time30m
Serves4

Fior di latte or Mozzarella Di Bufala, Provolone, little neck clams, béchamel

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Ingredients

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Cheese

Vegetables

Seafood

Sauce

Seasoning

Method

Preparation

  1. 1

    Prepare the Clams

    Rinse the little neck clams under cold water to remove any sand or grit. Set aside.

  2. 2

    Prepare the Heirloom Tomatoes

    Wash the heirloom tomatoes and slice them into thick wedges.

  3. 3

    Prepare the Cheese

    Slice the burrata, fior di latte, mozzarella di bufala, and provolone cheese into bite-sized pieces.

  4. 4

    Make the Béchamel Sauce

    In a saucepan, melt 2 tablespoons of butter over medium heat. Add 2 tablespoons of flour and whisk continuously for about 2 minutes. Gradually add 200 ml of milk, whisking until the sauce thickens. Season with salt and pepper to taste.

Assembly

  1. 5

    Layer the Ingredients

    On a serving platter, start by placing the heirloom tomato wedges as the base. Then, layer the different types of cheese on top.

  2. 6

    Add Clams

    Evenly distribute the prepared little neck clams over the layered cheese and tomatoes.

  3. 7

    Drizzle Béchamel

    Spoon the béchamel sauce generously over the assembled ingredients.

  4. 8

    Garnish

    Season with salt and black pepper. Garnish with fresh basil leaves for added flavor and presentation.

Serving

  1. 9

    Serve

    Serve immediately while the dish is fresh and the cheese is slightly melted.

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