Burrata Caprese Recipe
Italian imported burrata cheese, marinated tomatoes, basil olive oil
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Ingredients
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Burrata & Assembly
Marinated Tomatoes
Basil Olive Oil
Method
Marinated Tomatoes
- 1
Prepare tomatoes
Place the halved cherry tomatoes and sliced heirloom tomatoes in a medium bowl.
- 2
- 3
Make marinade
Whisk together the red wine vinegar, 3 tablespoons extra-virgin olive oil, sugar (if using), and red pepper flakes (if using) in a small bowl until combined.
- 4
Combine and marinate
Pour the marinade over the tomatoes and gently toss to coat. Season with 1/2 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Cover and refrigerate for at least 30 minutes and up to 2 hours to let flavors meld; bring back to near room temperature before serving (remove 15 minutes prior).
Basil Olive Oil
- 5
Blanch and blend basil (quick method)
Bring a small pot of water to a boil. Blanch the basil leaves for 10 seconds, then immediately transfer to an ice bath. Squeeze out excess water and pat dry. In a small blender or with an immersion blender, combine blanched basil, 3 tablespoons extra-virgin olive oil, and lemon zest (if using). Blend until smooth and bright green, about 20–30 seconds. Strain through a fine mesh sieve or chinois to yield a clear basil oil. Taste and adjust salt if desired.
- 6
Alternative raw infusion
If you prefer a raw oil, simply bruise the basil leaves lightly and steep them in 3 tablespoons extra-virgin olive oil for 30 minutes, then strain. Keep refrigerated and use within 24 hours.
Burrata & Assembly
- 7
Prepare burrata
Remove burrata from packaging and place on a paper towel to drain briefly. Bring to room temperature for 15 minutes before serving so texture and flavor are optimal.
- 8
Plate
On a serving platter or individual plates, arrange the burrata pieces spaced evenly. Spoon the marinated tomatoes around and slightly over the burrata, allowing some marinade to drizzle onto the plate.
- 9
Finish and season
Drizzle 1–2 tablespoons of the strained basil olive oil over each burrata and tomatoes. Scatter the remaining fresh basil leaves. Sprinkle the remaining 1/2 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper evenly over the dish. Finish with an extra drizzle (about 1 teaspoon per burrata) of high-quality extra-virgin olive oil if desired.
- 10
Serve
Serve immediately with crusty bread or crostini to scoop the creamy burrata and marinated tomatoes. Best enjoyed the same day.