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
Ingredients
- 1 1/2 lb (700 g) ripe heirloom tomatoes, sliced
- Fleur de sel and pepper
- 2 tbsp fruity olive oil
- 2 burrata
- Fresh basil leaves
- 1 to 2 tbsp Balsamic Vinegar (Estoublon)
- Toasted bread, to serve
Method
- 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.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
