Fine Cooking Magazine - November/December 2020

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

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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Ingredient Spotlight

IN THIS RECIPE
Burrata
IN THIS RECIPE
Beefsteak Tomatoes
IN THIS RECIPE
Basil
FEATURED
Shishito Peppers

Reviews

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Reviews (2 reviews)

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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What We're Cooking Now

Name: Tomatoes and Burrata with Tapenade
Yield: 4 as a starter or 6 as a side servings
Cuisine: Italian
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