Caprese salad is an Italian favourite taken to another level by using colourful heirloom tomatoes and replacing mozzarella with a luxurious creamy burrata!
SERVES: 2-4
TIME: 20 MINUTES
INGREDIENTS
350g Heritage tomatoes
1 Burrata ball
5 Sprigs of basil
2 tbsp Extra virgin olive oil
Salt & Pepper
BALSAMIC REDUCTION
250ml Balsamic vinegar
65ml Honey
INSTRUCTIONS
Add balsamic vinegar and honey into a small saucepan on high heat. Stir occasionally as the mix comes up to a boil, once boiling reduce heat to low and continue to simmer until the mix reduces by half. At this point remove from the heat and set aside to cool.
Wash the heirloom tomatoes and slice into a variety of wedges and slices differing in size and shape, this makes the final plate look more rustic.
Wash and pick the leaves from the sprigs of basil and leave on a clean tea towel to dry.
Remove the burrata from its packaging and allow to drain onto a paper towel.
Add the tomatoes and half the basil leaves into a into a bowl, drizzle over the extra virgin olive and a good sprinkle of salt and pepper to taste. Gently mix so not to break up the tomatoes.
Evenly spread the tomatoes onto a serving platter, place the burrata in the centre of the platter, spoon over you now cool balsamic reduction and finish with the rest of your basil leaves.
Comments