Burrata Caprese Recipe
Heirloom Tomato & Burrata Salad, Villaggio Basil Pesto, Aged Balsamic, Tomato Jam and Extra Virgin Olive Oil
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Ingredients
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Salad
Villaggio Basil Pesto
Tomato Jam
Method
Tomato Jam
- 1
Prepare and cook jam
Heat a small saucepan over medium heat and add 1 tsp olive oil. Add the minced shallot and cook 1–2 minutes until softened but not browned. Add the finely diced tomatoes, 2 tbs sugar, and 1 tbs red wine vinegar. Stir to combine and bring to a gentle simmer. Reduce heat to low and cook, stirring occasionally, 12–15 minutes until the mixture thickens into a loose jam. If it becomes too dry, add up to 1 tbs water. Stir in 1/4 tsp salt, 1/4 tsp black pepper, and 1/2 tsp lemon zest if using. Taste and adjust seasoning. Remove from heat and let cool to room temperature; the jam will thicken further as it cools.
Villaggio Basil Pesto
- 2
- 3
Blend pesto
In a food processor or blender, combine 2 cups packed basil leaves, toasted pine nuts, 3 tbs grated Parmigiano-Reggiano, 1 peeled garlic clove, 1 tsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Pulse to break down the ingredients, then stream in 4 tbs extra virgin olive oil while processing until a smooth but slightly textured pesto forms. Taste and adjust salt or lemon if needed. Transfer to a small bowl and set aside.
Salad Assembly
- 4
Prepare tomatoes and basil
Slice heirloom tomatoes into 1/2-inch thick rounds or wedges so you have about 3 cups sliced. Arrange microgreens or baby arugula (if using) on a large serving platter as a base. Distribute sliced heirloom tomatoes across the platter in a single layer or slightly overlapping.
- 5
Add burrata
Pat burrata balls dry with paper towel. Gently place the burrata balls on the tomatoes (halved burrata is fine) or keep whole and tear open at the table. If serving whole, score the top and gently pull to present the creamy interior.
- 6
Dot with pesto and jam
Spoon small dollops (about 1 tsp each) of the Villaggio Basil Pesto around and on top of the burrata and tomatoes. Using a smaller spoon, place a few 1/2-tsp dollops of the cooled tomato jam around the platter to provide sweet-tart accents—aim for 6–8 small pools.
- 7
Finish and season
Drizzle 3 tbs extra virgin olive oil evenly over the tomatoes and burrata. Use 2 tbs aged balsamic reduction to create thin lines or small dots across the plate—avoid overpowering the salad. Sprinkle flaky sea salt (about 1 tsp) evenly and grind 1 tsp fresh black pepper over the dish. Scatter remaining whole basil leaves for visual appeal and extra aroma.
- 8
Serve
Serve immediately at room temperature so the burrata is creamy. Provide crusty bread or crostini on the side to scoop burrata and tomato jam. Leftover pesto and jam can be refrigerated for up to 3 days (pesto with a thin oil layer on top).