Burrata with tomatoes and summer fruit
A summer plate of soft burrata, ripe tomatoes, blackberries and lemon zest.
Ingredients
- 1 burrata (about 200 g)
- 2-3 large ripe tomatoes (about 500 g)
- 150 g cherry tomatoes
- 1 ripe peach or nectarine (or 200 g ripe melon)
- 100 g blackberries
- Zest of 1 lemon
- 2-3 tbsp (30-45 ml) basil pesto or good olive oil
- Flaky salt
Method
- Take the burrata out of the fridge half an hour before serving; it is creamier when not fridge-cold.
- Slice the tomatoes, halve the cherry tomatoes, spread them on a plate and season with flaky salt.
- Slice the fruit thinly and tuck it between the tomatoes, then scatter the blackberries.
- Set the burrata in the middle and spoon over the pesto or olive oil.
- Finish with grated lemon zest and serve straight away.
These recipes are inspired by the plates at our restaurant and adapted for cooking at home. The plates at the restaurant may differ from these recipes, so if you have an allergy, please ask us before you order. Measures: 1 cup = 200 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml. Oven temperatures are for a conventional oven without a fan. If you have an allergy, please read the ingredients carefully.