Got a surplus of tomatoes? Try this Burrata Caprese recipe featuring fresh heirloom tomatoes, fire-roasted tomatoes, and sundried tomato tapenade. Pair it with some crusty bread—slather on the creamy burrata and the tomato trio for a light, fresh, and simple dish that’s sure to hit the spot!
Ingredients
- 1 Tbsp. extra virgin olive oil
- 1/2 Tbsp. balsamic glaze, for drizzling (optional)
- 2 large tomatoes, sliced
- 2 vines Vine ripened tomatoes, on vine
- 2 Tbsp. sundried tomato tapenade
- 1 ball burrata
- 12-15 each fresh basil leaves
- 1 handful fresh arugula
- 1 pinch sea salt, to taste
- 1 tsp. freshly ground black pepper, to taste
- 1 pinch crushed red pepper flakes
Servings: servings
Units:
Instructions
- Vine Ripened Tomatoes: bring grill to medium-high heat. Brush with olive oil, and season with salt and pepper. Grill for 3-5 minutes or until tomatoes begin to blister. Fresh Tomatoes: Slice tomatoes to 1/4 - 1/3 inch thickness.
- Place arugula and fresh basil leaves onto a serving platter.
- Layer fresh tomatoes and vine ripened tomatoes over the arugula and basil. Spoon sundried tomato tapenade aroudn the platter.
- Place the burrata gently in the middle of the platter.
- Season with sea salt, fresh cracked black pepper, and red pepper flakes. Drizzle with olive oil, balsamic vinegar, serve with crusty bread - and enjoy!
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