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Recipe

Tomatoes and Burrata with Tapenade

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Scott Phillips

Servings: 4 as a starter or 6 as a side

Burrata (a fresh Italian cheese similar to mozzarella but with a creamy center) is a luscious addition to this updated Caprese salad. If you can’t find it, use fresh mozzarella.

Ingredients

  • 12 oz. burrata, cut into 1/2-inch thick slices
  • 3 medium ripe beefsteak tomatoes, cut into 1/2-inch thick slices
  • Kosher salt and freshly ground black pepper
  • 6 large basil leaves, torn into pieces
  • 4 tsp. tapenade (store bought or homemade)
  • 1 Tbs. extra-virgin olive oil

Nutritional Information

      Calories (kcal) : 220
      Fat Calories (kcal): 150
      Fat (g): 17
      Saturated Fat (g): 8
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 2
      Cholesterol (mg): 40
      Sodium (mg): 360
      Carbohydrates (g): 3
      Fiber (g): 1
      Protein (g): 11

Preparation

  • Arrange the burrata on a platter, alternating with the tomatoes. Sprinkle with salt and pepper to taste. Scatter the torn basil leaves over all and dollop with the tapenade. Drizzle with the oil and serve.

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Reviews

  • CookPilates | 08/12/2011

    We made this salad tonight. It was as delicious as it was beautiful. We used homemade tapenade also from FC. Fantastic dish that we will make often.

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