When the burrata breaks open over sliced heirloom tomatoes, a few dark drops of Estoublon’s organic Balsamic Vinegar, aged in oak, add a sweet-and-sour depth and a long, fruity, woody finish.
Serves 4 · 10 min
- Slice 1 1/2 lb (700 g) ripe heirloom tomatoes and arrange them on a platter.
- Season with fleur de sel and pepper, and drizzle with 2 tbsp fruity olive oil.
- Place 2 burrata in the center and scatter with fresh basil leaves.
- Finish with 1 to 2 tbsp of the balsamic vinegar over the tomatoes and burrata, and serve with toasted bread.
The star of this recipe: Balsamic Vinegar, by Estoublon.
