A refined version of the classic caprese: the burrata instead of mozzarella makes the dish even creamier and more enveloping. Ideal as an appetizer or a light main dish, it enhances the sweetness of the tomato and the fragrance of the basil.
Wash the tomatoes and cut them into wedges.
Arrange the tomato wedges on a serving plate to form an even base.
Place the whole burrata in the center of the plate so that, when cut, it releases its cream.
Drizzle with a little extra virgin olive oil, a few drops of balsamic vinegar, and a pinch of salt.
Finish with fresh basil leaves and, if desired, a grind of black pepper.
Serve immediately as an appetizer or as a refreshing summer main dish.
Knife
Cutting board
Serving plate
Matching wine
Store in the refrigerator for up to 24 hours. It is best consumed on the same day to maintain the freshness of the ingredients.
A simple and genuine recipe that highlights typical Italian products: enjoy it right away to appreciate the creaminess of the burrata and the freshness of the tomato.
Italy, Campania
| Energy (kcal) | 241.72 |
| Carbohydrates (g) | 3.28 |
| of which Sugars (g) | 3.28 |
| Fat (g) | 23.23 |
| of which Saturates (g) | 5.36 |
| Protein (g) | 3.8 |
| Fiber (g) | 2.52 |
| Sale (g) | 0.02 |
