Heirloom Tomato and Burrata Cheese, Micro Basil
Serves 4 People - From Chef Charlie Plamer
- 4 Large Fresh Heirloom Tomatoes
- 1 Pint Cherry Tomatoes
- 4 (2.5oz) Balls Of Burrata Cheese, cut into quarters
- 1 Small Baguette
- ¼ Cup Olive Oil
- Micro Basil To Garnish
- Snipped Chives To Garnish
- ½ Tsp Maldon Salt
- ½ Tsp Cracked Black Pepper
Pull the baguette apart into small, bite-sized pieces and toss with olive oil, salt and pepper. Heat a large pan over low heat and toast baguette pieces until golden brown. Wash the tomatoes and dry.
Cut the heirloom tomatoes into quarters and toss in a bowl with salt and pepper. Keep the small cherry tomatoes whole. To serve, arrange the heirloom tomatoes on a long platter and intersperse with cherry tomatoes. Place the quartered burrata atop the tomatoes and add toasted bread around, between, and atop the tomatoes. Garnish with the micro basil and snipped chives. Drizzle with olive oil; sprinkle salt and pepper.