Tomato & Barrata Recipe
fathead honeycomb + olive oil + basil + aged balsamic glaze + grilled crostini
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Ingredients
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Fathead Honeycomb
Tomato & Burrata Topping
Grilled Crostini
Method
Fathead Honeycomb Preparation
- 1
Prepare the Dough
Preheat your oven to 400°F (200°C). In a microwave-safe bowl, combine the mozzarella cheese and cream cheese. Microwave for about 30 seconds or until melted. Stir until smooth.
- 2
Mix Dry Ingredients
In a separate bowl, mix the almond flour, baking powder, and salt together.
- 3
Combine Ingredients
Add the melted cheese mixture to the dry ingredients. Add the egg and stir until a dough forms.
- 4
Shape and Bake
Spread the dough onto a parchment-lined baking sheet, shaping it into a honeycomb pattern or as desired. Bake for 12-15 minutes or until golden brown. Let it cool before cutting.
Tomato & Burrata Topping Assembly
- 5
Prepare Tomatoes
Dice the ripe tomatoes and place them in a mixing bowl. Season with salt and black pepper to taste.
- 6
Add Burrata and Basil
Tear the burrata cheese into pieces and add it to the tomatoes. Add the fresh basil leaves and gently mix.
- 7
Drizzle with Olive Oil and Balsamic
Drizzle the aged balsamic glaze and extra virgin olive oil over the mixture. Toss gently to combine.
Grilled Crostini Preparation
- 8
Prepare Baguette
Slice the baguette into 1/2 inch thick slices.
- 9
Final Assembly
- 10
Serve the Dish
Arrange the grilled crostini on a serving platter. Top each slice with the tomato and burrata mixture. Serve immediately.
