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Tomatoes and Burrata with Tapenade

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Serves 4 as a starter or 6 as a side

  • by from Fine Cooking
    Issue 112

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.

  • 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

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.

nutrition information (per serving):
Calories (kcal): 220; Fat (g): fat g 17; Fat Calories (kcal): 150; Saturated Fat (g): sat fat g 8; Protein (g): protein g 11; Monounsaturated Fat (g): 2; Carbohydrates (g): carbs g 3; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 360; Cholesterol (mg): cholesterol mg 40; Fiber (g): fiber g 1;

Photo: Scott Phillips

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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