Burrata with red shiso, tomato and good olive oil

Name: Burrata with red shiso, tomato and good olive oil
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 burrata (125 g each); 300 g ripe mixed tomatoes; 3 tbsp cold-pressed olive oil; 1 tbsp good balsamic vinegar; ½ tray red shiso; flake salt and freshly ground pepper

A starter without fire: creamy burrata, sweet tomatoes and red shiso’s minty edge. Five minutes of plating, full effect.

Prep

15 min

servings

Difficulty

Easy

Burrata with red shiso, tomato and good olive oil

Ingredients

2burrata (125 g each)
300 gripe mixed tomatoes
3 tbspcold-pressed olive oil
1 tbspgood balsamic vinegar
½ trayred shiso
flake salt and freshly ground pepper

Microgreens in this recipe

Red Shiso Rocket

Method

Take the burrata out of the fridge half an hour ahead — it should be served tempered.

Cut the tomatoes into rough wedges and arrange on a platter. Season with salt.

Place the burrata in the centre and tear it lightly open so the creamy core shows.

Drizzle with olive oil and balsamic.

Finish with whole red shiso leaves — laid loosely on top, never mixed in.

Chef's tip

Shiso’s colour bleeds in acid — add it at the very last moment so the deep purple stays razor sharp.