Another mouth-watering recipe from Avocados from Peru, Burrata Caprese is the perfect dish for a simple summer salad (with a glass of white wine of course!), or a delicious pairing for your next grilled seafood or roast chicken dish. For me, its the sweetness of the grilled tomatoes combined with avocado that makes this Caprese recipe rock.
BURRATA CAPRESE
Recipe by Brian Puszati, Andaz / San Diego
Serves 4 as a side dish / 2 for a lunch entree
INGREDIENTS
- 2 heirloom tomatoes
- 4 tablespoons extra virgin olive oil
- Salt, to taste Pepper, to taste
- 4 leaves basil
- 4 sprigs parsley
- 1 avocado
- Juice of
- 1 lemon
- 4 tablespoons pesto
- 8oz burrata
- 2 slices sourdough bread
INSTRUCTIONS
- Preheat oven to 350 degrees F.
- Cut tomatoes in wedges and toss with olive oil, salt, pepper, chopped basil, and parsley.
- Roast in oven for 15 minutes. Allow to cool.
- Dice avocado and toss with basil, lemon juice, a little bit of olive oil, and some salt and pepper.
- Divide grilled tomatoes on 4 plates and top each with 2-oz burrata cheese.
- Drizzle 1 tablespoon pesto around the tomatoes and place 1/4 of Avocado mix on top of the burrata.
- Serve with 1/2 slice of grilled bread.
