Burrata Recipe
Tomato Coulis, 10 Year Aged Balsamic, Basil Infused EVOO, Crystalized Basil, Thin Sourdough Crouton
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Tomato Coulis
In a blender, combine the ripe tomatoes, olive oil, salt, and black pepper. Blend until smooth, then strain through a fine sieve to remove seeds and skins. Set aside.
- 2
Infuse the Olive Oil
In a small saucepan, gently heat the extra virgin olive oil with fresh basil leaves over low heat for about 5 minutes. Remove from heat and let it steep for 10 minutes. Strain to remove basil leaves.
- 3
Make Crystalized Basil
Preheat the oven to 350°F (175°C). Place fresh basil leaves on a baking sheet, drizzle lightly with olive oil, and sprinkle with salt. Bake for 10 minutes until crispy. Let cool.
- 4
Prepare Sourdough Croutons
Cut the sourdough bread into thin slices, then toast them in the oven until golden brown and crispy.
- 5
Assemble the Dish
On a serving plate, spread a generous amount of tomato coulis, place the burrata in the center, drizzle with basil-infused olive oil and aged balsamic vinegar. Garnish with crystalized basil and serve with the sourdough croutons on the side.