Mary Beth Clark

Culinary Educator · Consultant · Author
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Burrata Caprese

Caprese con Burrata di Bufala

www.marybethclark.com

Burrata Caprese is one of summer's best dishes. As temperatures rise, we welcome this classic salad with its alternating slices of soft mozzarella and garden tomatoes garnished with a few basil leaves. Change the presentation by including creamy burrata laced with fresh tomato puree as the sauce. Adorn with a marvelous selection of heirloom cherry tomatoes and fragrant herbs. Serve as an appetizer or main dish. Luscious!


4 servings.

4 fresh Burrata di Bufala or di Mozzarella
Assortment of ripe cherry tomatoes
Extra-virgin olive oil
Salt to taste
Coarsely ground black pepper to taste

Fresh Tomato Puree: Make 2 or 3 different tomato purees
1 cup (237 ml) each of fresh raw tomato puree (green, orange, and/or yellow tomatoes)
Salt to taste

Fresh Herbs Garnish:
Assortment of basil leaves, coriander leaves, chives, tarragon, and/or thyme
 

Drain each burrata. On each serving plate, ladle a few spoonfuls of each tomato puree in a decorative pattern. Place one burrata on top of the puree and split it open with a sharp paring knife. Arrange the cherry tomatoes on the plate. Lightly drizzle olive oil over all, season to taste with salt and pepper. Garnish with fresh herbs. Enjoy the delectable essence of summertime in each bite of creamy Burrata Caprese!

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