- 1 1/2 lbs ripe tomatoes, cut in wedges
- 1 pouch burrata, gently removed from pouch, taking care not to pierce the shell, or fresh mozzarella
- High quality extra virgin olive oil
- Sea salt
- Freshly ground black pepper
- Shredded basil leaves
Arrange the tomatoes in a serving bowl. Gently nestle the burrata in the centre of the tomatoes. Drizzle liberally with oil. Sprinkle with salt and pepper. Top with the basil. Make sure your guests are seated at the table before you cut into the top of the burrata and spread apart the mozzarella shell to reveal the creamy interior.
From Gail's Kitchen