Caprese Salad with Burrata

Ingredients

• 2 balls fresh burrata cheese (8 oz each)
• 4 large ripe heirloom tomatoes, variety of colors
• 1/4 cup fresh basil leaves
• 1/4 cup extra virgin olive oil
• 2 tbsp aged balsamic glaze
• 1 tsp flaky sea salt
• 1/2 tsp freshly cracked black pepper
• 1 tbsp pine nuts, lightly toasted

Instructions

1. Allow burrata to come to room temperature for 15 minutes before serving for optimal creaminess and flavor.
2. Slice tomatoes into 1/4-inch thick rounds and arrange them in an overlapping pattern on a large serving platter, alternating colors if using mixed heirlooms.
3. Place the burrata balls in the center of the platter, then use a sharp knife to slice an X into the top of each ball, gently opening to reveal the creamy stracciatella interior.
4. Tear fresh basil leaves and scatter them over the tomatoes and burrata.
5. Drizzle the extra virgin olive oil generously over the entire platter, followed by the aged balsamic glaze in a zigzag pattern.
6. Season with flaky sea salt and freshly cracked black pepper, then finish with toasted pine nuts.
7. Serve immediately with crusty bread for scooping up the creamy burrata.