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Burrata, Pistachios & Roasted Tomatoes
Preparation time: 10 min. | Servings: 4 | Difficulty level: Facile
Ingredients
- 5–6 medium heirloom tomatoes or assorted cherry tomatoes
- 1 large burrata or 2–3 small ones
- 4 tsp olive oil
- 2 tsp balsamic vinegar
- 3 pinches of Alcyon natural sea salt
- 10 salted pistachios, crushed
- 1 sprig of basil
- 1 clove of garlic, finely chopped
- Freshly ground pepper, to taste
Preparation
- Over medium heat, add one teaspoon of olive oil to a pan. Add the tomatoes and sauté a few minutes until softened and lightly golden. Season with Alcyon salt and pepper, then set aside. In a bowl, combine the chopped tomatoes, garlic, and half of the pistachios.
- Place the burrata in a shallow bowl or serving dish. Spoon the tomato mixture around the burrata.
- Drizzle the remaining olive oil and balsamic vinegar over the burrata, then top with the rest of the pistachios.
- Garnish with fresh basil leaves and 1–2 pinches of Alcyon sea salt, to taste.
Tip:
Replace balsamic vinegar with balsamic cream for a wow effect!