Prepare the baby plum tomatoes the day before and store them in the fridge, they will still be perfect!
Difficulty: easy
Method: 10
Cooking: -3
Rest: -4
Chef Walter Zanoni
Difficulty: easy
Method: 10
Cooking: -3
Rest: -4
Method
-
01 /
Wash and cut the baby plum tomatoes in half.
Arrange them on a baking tray covered with baking paper, season with sugar, salt and grated lemon peel.
Drizzle with extra virgin olive oil and bake in the oven at 120° degrees for about 1 hour, until golden brown. Remove from the oven and leave to cool.
Cut the burrata cheese, season with salt, pepper and extra virgin olive oil.
Wash the basil and julienne-cut the leaves.
Assemble the glasses by alternating the burrata, basil and tomatoes.
Whether using burrata or mozzarella drain well before using them, otherwise you will have a glass full of water.
Burrata can be replaced with buffalo or cow mozzarella, as long as of high quality.
We like fresh basil, but you can also use oregano or marjoram.
This version of the classic mozzarella and tomato is very scenic and, depending on the size of the glass, can be served as an aperitif, an appetiser or even a summer main course.
Ingredients for 4 people
400 g burrata
200 g baby plum tomatoes
A few basil leaves
20 ml of extra virgin olive oil.
20 g sugar
20 g fine salt
1 lemon
Pepper to taste
