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Recipe

Tomatoes and Burrata with Tapenade

By Melissa Pellegrino Fine Cooking Issue 112

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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  • laptopchargers | 08/14/2017

    Very nice post.

  • 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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