Grilled Campari Tomato and Burrata Caprese

By Naperville Magazine
March 2022 View more Recipe

By Scott Wegener

Makes 2 servings

Ingredients

8 Campari tomatoes, sliced in half

3 tablespoons olive oil, divided

2 slices country Italian bread, ¾-inch thick

4 ounces clarified butter

8 ounces burrata 

2 ounces  basil pesto

2 teaspoons balsamic glaze

4 basil leaves

2 pinches Maldon sea salt

½ teaspoon black pepper

Instructions

1. Preheat oven to 500 degrees. Place tomatoes, cut side up, on a baking sheet covered with foil sprayed with oil. Drizzle with 1 tablespoon olive oil, and roast for 2 to 3 minutes until lightly browned.
2. Heat a nonstick pan over high heat until hot.
3. While heating, coat the bread with clarified butter and sear on both sides until light golden brown.
4. Place 2 pieces of bread in the center of 2 large plates. Tear the burrata into large pieces and place evenly over each piece of bread.
5. Mound the grilled tomatoes over the burrata on the right side of each piece. 
6. Drizzle the basil pesto over the bread to the left side of the burrata and onto each plate.
7. Drizzle the balsamic glaze and remaining olive oil over the tomatoes and burrata onto each plate in a circular pattern.
8. Place the basil leaves in the center of the tomatoes and top with the sea salt and black pepper. Serve immediately.

Photo courtesy vai’s