BURRATA CON TOMATO
RECIPE TYPE
Vegetarian, Under 30 min
SERVES
6 to 8
Prep Time: 20 min
Marinate Time: 15 min
Ingredients
1 medium Longo’s Hothouse on the Vine Tomato
3 tbsp Longo’s Extra Virgin Olive Oil, divided
1 small clove garlic, grated
1/4 tsp freshly ground Longo’s Sea Salt
Freshly ground Longo’s Black Peppercorns (to taste)
1 to 2 tsp Longo’s Curato White Condiment with Balsamic Vinegar of Modena
1 burrata cheese (250g) or buffalo mozzarella ball, room temperature
GoodLeaf Ontario Arugula or other varieties of GoodLeaf baby greens or microgreens
Longo’s Rustic Baguette, sliced or torn into hunks
Directions
Set box grater in bowl; grate tomato on coarse side of grater into bowl. Finely chop the last bit of tomato left after grating (discarding stem end).
Stir into a tomato pulp.
Stir 2 tbsp of the olive oil, garlic, salt and pepper into tomato pulp. Let stand at room temperature for 15 minutes to meld flavours. As tomatoes vary in taste, adjust acidity and sweetness with white balsamic vinegar.
Place burrata onto platter; spoon tomato dressing overtop. Garnish with arugula and drizzle with remaining 1 tbsp olive oil.
Serve with baguette to spoon cheese and tomatoes over.
NUTRITIONAL INFORMATION
Protein 12g | Fibre 1g |
Fat 19g | Sugar 1g |
Carbs 26g | Sodium 460mg |
