Hand-crafted Burrata Recipe
baby arugula, tomato coulis, basil, aged balsamic, ciabatta crisps
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Ingredients
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Burrata and Toppings
Ciabatta Crisps
Method
Prepare the Tomato Coulis
- 1
Roasting the Tomatoes
Preheat your oven to 400°F (200°C). Cut the tomatoes in half and place them cut-side up on a baking sheet. Drizzle with a tablespoon of olive oil and sprinkle with a pinch of salt. Roast in the oven for about 20-25 minutes until they are soft and caramelized.
- 2
Blending the Coulis
Remove the roasted tomatoes from the oven and allow them to cool slightly. Transfer the tomatoes to a blender and blend until smooth. If desired, strain through a fine sieve for a smoother texture.
Prepare the Ciabatta Crisps
- 3
Slicing the Ciabatta
Slice the ciabatta loaf into thin slices, approximately 1/4 inch thick.
- 4
Baking the Crisps
Preheat your oven to 375°F (190°C). Arrange the ciabatta slices on a baking sheet. Brush both sides lightly with olive oil and sprinkle with sea salt. Bake for 10-12 minutes, flipping halfway through, until golden and crispy.
Assemble the Dish
- 5
- 6
Adding the Couli and Garnish
Spoon the tomato coulis around the burrata and drizzle the aged balsamic vinegar over the top. Garnish with fresh basil leaves.
- 7
Serving
Serve the hand-crafted burrata with ciabatta crisps on the side for dipping and enjoying.
