The four B's. If only tomato was spelled with a B too it would be the five B's for the perfect light lunch but four will do. I wanted to create a simple dish to enjoy my Burrata with and with tomatoes especially abundant this year as well as the incredible varieties available. There are so many shapes, sizes and colours to choose from it's like a kaleidoscope to the eyes. The basil oil was a way of dressing the cheese in the most vibrant way possible. SO punchy too.
Takes 20 minutes
750 grams of mixed Tomatoes of different colours, shapes and sizes
1 pack of pickled baby beetroots
1 Sourdough Loaf
Bunch of Basil, leaves picked
Salt and Pepper
1.) Pre Heat the oven to 180 degrees
2.) Tear the sourdough into chunks, toss with olive oil and season with salt and pepper. Bake in the oven until golden and crunchy. 12-15 minutes.
3.) Meanwhile, pick the basil leaves and blanch in boiling water for 30 seconds. Drain and refresh the leaves on ice. Squeeze all of the water off the basil leaves and transfer them to a food processor. Blitz the leaves gradually adding in around 100ml olive oil. Blitz for at least 1 minute. Season with a little salt. (Optional; Using a chux, filter the oil to remove any residual basil leaves. You will be left with a beautifully vibrant oil that will keep in the fridge.
4.) Slice the tomatoes how you like. Slice some lengthways, slice some into quarters, some into rounds. Quarter the beetroots and halve the quarters again.
Scatter the tomatoes onto a plate, add the beetroots and crunchy sourdough. Season with salt and pepper then gently place the Burrata onto the centre of the plate on top of the tomatoes and drizzle the basil oil over the top and over the tomatoes. Enjoy with a glass of Rose, or Chardonnay;
A true ode to all things good food, good wine and good times!