Local Burrata Recipe
hand tied burrata, oil cured tomato, citrus balsamic, warm focaccia
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Ingredients
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Burrata
Oil Cured Tomatoes
Citrus Balsamic
Warm Focaccia
Method
Prepare Oil Cured Tomatoes
- 1
Roast Tomatoes
Preheat your oven to 150°C (300°F). Cut the cherry tomatoes in half and place them on a baking tray. Drizzle with olive oil, sprinkle with salt and dried oregano. Bake in the oven for 2-3 hours until they are soft and slightly charred.
Make Citrus Balsamic
- 2
Mix Ingredients
In a small bowl, whisk together the balsamic vinegar, fresh orange juice, fresh lemon juice, honey, and a pinch of salt until well combined. Set aside to let the flavors meld.
Prepare Warm Focaccia
- 3
Warm the Focaccia
Preheat your oven to 180°C (350°F). Place the focaccia bread on a baking sheet, drizzle with olive oil, sprinkle with fresh rosemary and salt. Bake in the oven for about 10-15 minutes until warmed through and slightly crispy.
Assemble the Dish
- 4
Plate the Burrata
On a serving platter, place the hand-tied burrata in the center. Arrange the oil-cured tomatoes around the burrata. Drizzle the citrus balsamic over the burrata and tomatoes. Serve with warm focaccia on the side.
