I love the flavour combinations of burrata and tomatoes. This version came about as I found some tomato cherries in the market that I wanted to experiment. They taste exactly like tomatoes but the size of small berries, I jazzed it up a little with smoked burrata, lemon myrtle for the aroma, finger lime with that pop of acidity and rounded out with a basil herb oil. This would make a fun appetiser for 2 to share. If you can't find all the ingredients, you can always replace tomato berries with cherry tomatoes, finger lime with verjus or white wine vinegar, and lemon zest for lemon myrtle.
Difficulty: Easy
Time: 30 min
Serves: 2
Ingredients
Tomato and Burrata
- 1 large burrata
- 1 handful of tomberries sliced into half
- 1 finger lime
- lemon myrtle powder
- salt
Basil Oil
- 1 large handful of fresh basil leaves
- 1/4 cup grapeseed oil
- pinch of salt
Garnish
- 1 blue cornflower
- 1 white cornflower
Method
1. Make the basil oil by blanching it in hot water for 30 seconds. Soak it in ice water and dry with kitchen paper towel. Add it to a spice blender with grapeseed oil and salt, blend it until it's slightly warm and the oil has turned green. Pass the oil mixture through paper filter bag and set aside.
2. Place the burrata inside a large bowl, cut the cheese open and wrap the bowl with cling film for smoking. Light a smoking gun with applewood chips and smoke the cheese until it had taken on the flavour of the smoke. Set it aside.
3. Assemble by placing smoked burrata in the middle of the plate. Season with salt and lemon myrtle powder. Top with tomberries and finger lime. Garnish with cornflower petals and drizzle basil oil around the burrata to finish. Enjoy!
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