Burrata with Heirloom Tomatoes and Basil

Ingredients

• 2 balls fresh burrata (about 250g total)
• 4 large heirloom tomatoes, sliced 1cm thick
• 1 generous handful fresh basil leaves
• 3 tablespoons good-quality extra-virgin olive oil
• 1 tablespoon aged balsamic glaze
• Flaky sea salt, to taste
• Freshly cracked black pepper, to taste
• Crusty bread, to serve

Recipe

1. Remove the burrata from the refrigerator 20 minutes before serving. Cheese served at room temperature has far better flavor and creamier texture than cold.

2. Arrange the sliced tomatoes on a large serving plate, overlapping them in a single layer. Season generously with flaky sea salt and freshly cracked black pepper and allow to sit for 5 minutes — the salt will draw out the tomato juices and create a natural dressing.

3. Tear each burrata open gently and nestle the pieces over the tomatoes, allowing the creamy interior to spill out across the plate.

4. Scatter the fresh basil leaves over the top. Tear any larger leaves so they lie flat and release their fragrance.

5. Finish with a generous drizzle of olive oil followed by the balsamic glaze. Serve immediately with crusty bread to soak up the juices.