Dietary	Gluten Free
Chef	Justine Schofield
Course	Entree, Side
Servings	4 people

 

Ingredients

• 2 That's Amore Burrata
• 3 ripe ox heart tomatoes
• 2 French shallots, finely chopped
• 1 tbsp red wine vinegar
• 3 tbsp extra virgin olive oil
• salt & pepper

Instructions

To remove the tomato skins, prepare a bowl of ice water.
Bring a pot of water to the boil.
Cut across the base of each tomato and plunge into boiling water for 10 seconds.
Remove tomatoes from boiling water and immediately place into ice water to stop the cooking process.
Carefully peel away tomato skins with your hands.
Cut tomatoes into quarters and place in a bowl with a generous pinch of salt and pepper, shallots, vinegar and oil. Toss to combine.
Place burrata into a shallow serving bowl and break to form a pool of mozzarella, stretched curd and cream. Add a pinch more salt and drizzle with olive oil.
Top burrata with tomatoes and any juices from the bowl.
Season with cracked pepper and serve at room temperature.