3–4 medium to large heirloom tomatoes (sliced thick)
4 oz. Mozzarella Burrata
8 sweet basil leaves
2 tsp balsamic glaze
sea salt (to taste)
On a serving platter, arrange alternating slices of tomato and burrata
Garnish with sweet basil
Sprinkle with sea salt
Drizzle with balsamic glaze
This can be served on its own or with crunchy slices of freshly toasted crostini.
You can drizzle good quality olive oil and season with fresh cracked black pepper for a closer version of the traditional.
This can be made up to 24 hours in advance but do not season until ready to serve. This includes the balsamic glaze and the olive oil, if using.
You probably won’t have leftovers but if you’re lucky then cover and refrigerate. Consume the following day. Note, it will not look the same as the glaze will spread through the tomatoes and the salt will bring out the juices from the tomatoes so you will see some liquid. It will still be very tasty though.