Ingredients
20 Heirloom cherry tomatoes, preferably San Marzano
4 pinches Coarse Salt
4 pinches Fresh ground Ground black pepper
1/4 cup Basil leaves, cut and chiffonaded
1/4 tablespoon Dry Oregano
1 ounce Extra Virgin Olive Oil
4 rounds Burrata
1 ounce Balsamic Glaze
Preparation
Halve the tomatoes and add salt & pepper.
Add oregano and chiffonaded basil.
Add olive oil.
Mix and let stand at room temp for 30+ minutes.
Arrange the tomato around burrata rounds on plates.
Add basil leaf to each round.
Drizzle with olive oil from bowl and then with balsamic glaze around edge of plates.
