Heirloom Tomato Basil Burrata Board (Print Version)

Colorful heirloom tomatoes with creamy burrata and aromatic basil oil, arranged on a stunning sharing board.

# What You'll Need:

→ Tomatoes

01 - 1.75 lbs assorted heirloom tomatoes, various colors and sizes, sliced or halved

→ Cheese

02 - 2 balls (8.8 oz) fresh burrata cheese

→ Basil Oil

03 - 1 cup fresh basil leaves, packed
04 - 0.35 cup extra-virgin olive oil
05 - 1 small garlic clove
06 - Pinch of salt

→ Garnishes & Extras

07 - Flaky sea salt, to taste
08 - Freshly ground black pepper, to taste
09 - 1 tbsp toasted pine nuts (optional)
10 - Fresh basil leaves for garnish
11 - Crusty bread or crostini, for serving (optional)

# How to Make It:

01 - Combine basil leaves, extra-virgin olive oil, garlic, and pinch of salt in a blender or food processor. Blend until smooth and bright green. Strain through a fine sieve if a finer texture is desired. Set aside.
02 - Arrange sliced heirloom tomatoes in overlapping layers or clusters on a large serving board or platter to highlight their colors and shapes.
03 - Tear burrata into large pieces and nestle them among the tomatoes on the board.
04 - Drizzle the prepared basil oil generously over the tomatoes and burrata pieces.
05 - Sprinkle flaky sea salt and freshly ground black pepper to taste. Scatter toasted pine nuts and extra basil leaves on top if desired.
06 - Present immediately with crusty bread or crostini on the side, if using.

# Additional Tips::

01 -
  • Its the kind of dish that makes people linger around the table longer
  • Almost no actual cooking required, just assembling beautiful things
  • The basil oil keeps in your fridge and makes everything taste expensive
02 -
  • Room temperature burrata tears more beautifully and tastes creamier than cold from the fridge
  • The basil oil can be made up to three days ahead and actually develops more flavor
  • Don't slice the tomatoes too thin or they'll fall apart when you try to eat them
03 -
  • If your basil oil looks brownish instead of bright green, you may have blended it too long and the heat oxidized the herbs
  • Leftover basil oil is incredible drizzled over roasted vegetables, grilled fish, or even scrambled eggs
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