Burrata Caprese Gf Recipe
Heirloom Tomato & Burrata Salad, Villaggio Basil Pesto, Aged Balsamic, Tomato Jam, Extra Virgin Olive Oil
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Ingredients
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Salad
Villaggio Basil Pesto
Aged Balsamic & Tomato Jam
Method
Salad
- 1
Prepare tomatoes
Wash heirloom tomatoes and pat dry. Slice into 1/2-inch thick rounds or wedge depending on size. Arrange slices/wedges on a large serving platter with slight overlap to create a base for the burrata.
- 2
Prepare burrata
Remove burrata from its packaging and drain any liquid. Gently place whole or slightly torn burrata pieces (use 2–3 oz portions) on top of the arranged tomatoes, spacing evenly across the platter.
- 3
Season and dress
Drizzle the 3 tablespoons of extra virgin olive oil evenly over the tomatoes and burrata. Sprinkle 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper evenly over the salad. Garnish with micro basil or fresh basil leaves, distributing about 12 leaves across the dish.
Villaggio Basil Pesto
- 4
Make pesto
In a food processor or blender, add 1 cup packed fresh basil leaves, 2 tablespoons toasted pine nuts, 3 tablespoons grated Parmigiano-Reggiano, and 1 peeled garlic clove. Pulse until coarsely combined. With the motor running, drizzle in 5 tablespoons extra virgin olive oil until smooth but still slightly textured. Stir in 1 teaspoon lemon juice, 1 teaspoon sea salt, and 1 teaspoon black pepper. Taste and adjust seasoning. Transfer pesto to a small bowl.
Aged Balsamic & Tomato Jam
- 5
Finish plating
Dot 3 tablespoons of tomato jam in small spoonfuls around the platter on top of some tomato slices. Using a small spoon or squeeze bottle, drizzle 2 tablespoons aged balsamic vinegar in a thin, even ribbon over the entire salad, avoiding drowning the burrata. If desired, place small quenelles or dollops of the prepared basil pesto between burrata pieces and tomato slices to create flavor pockets.