Tomatoes and Burratta with Aged Balsamic Vinegar

Burrata

Tomatoes and Burratta with Aged Balsamic Vinegar

Burrata4 tbsp mia’s kitchen Balsamic Reduction
2 tsp mia’s kitchen Extra Virgin Olive Oil
2 tsp pesto
1 medium or large tomato, cut crosswise into 1/4-inch thick slices
2 oz fresh burratta, cut crosswise into 1/2-inch slices
3 to 4 leaves fresh basil, slivered
salt and freshly ground pepper to taste

Cooking Instructions:

Mix olive oil and pesto until the pesto is well blended. Combine the pesto and olive oil blend with salt, pepper and tomatoes. Lightly mix ingredients being careful not to damage or tear tomatoes. Arrange the tomato slices and burratta. Drizzle on the balsamic vinegar just before serving and sprinkle with basil.

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