Tomato Burrata Caprese Salad

This burrata salad recipe is for the times once you have the simplest heirloom tomatoes on the table , but you cannot choose from fresh mozzarella cheese and ricotta cheese to pile it up.

INGREDIENTS

2 pounds of heirloom tomatoes of various colors

1 lb of burrata cheese

1/4 cup young basil leaves for garnish

Basicilic pesto

1 cup of young basil leaves

4 tablespoons of additional virgin vegetable oil

3 tablespoons pine nuts

1/2 juice

3 tablespoons of parmigiano reggianno

1 large clove , grated

sea salt to taste

INSTRUCTIONS

1.Add basil, olive oil, pine nuts, and juice to a kitchen appliance bowl and prepare the pesto. Process until smooth to your liking.

2.Transfer the pesto to a bowl and add the grated garlic and Parmigiano reggianno. Season with sea salt and add more juice or vegetable oil until desired consistency.

3.Spread the pesto on a serving plate.

4.Put the burrata cheese on top, carefully tearing open the bag together with your hands.

5.Cut the tomatoes into quarters and place them over the pesto and round the burrata.

6.Top the burrata salad with more pesto, sprinkle with fresh basil and finish with a touch coarse sea salt.

7.Serve with garlic bruschetta.