Burrata Caprese

1. 1

   PREP THE BURRATA: First of all, burrata (and mozarella) are best served at room temperature (not direct from the fridge). Before you serve the burrata, plonk the bag in a bowl of warm water and let it 'warm up'.

2. 2

   MAKE THE BASIL OIL: in a mortar and pestle, make a coarse paste of the basil, lemon zest/lemon verbena and a pinch of salt. Then add enough oil to form a liquid paste, for drizzling over the cheese once ready.

3. 3

   WARM THE TOMATOES: Heat up a pan for a minute and then place the tomatoes in. Sprinkle some olive oil and salt over the tomatoes and let the bottom just blister, about a minute or two. Toss the tomatoes in the pan and cook for another couple of minutes. Turn off the heat and let rest.

4. 4

   PLATE UP: Remove the burrata from the water and the bag. Place on a platter and carefully cut open - the centre should ooze. Drizzle the basil oil over the top (serve the remainder on the side) and finish with the flash-fried tomatoes. Accompany with some coppa and bread, and a rocket salad, if you wish.

5. 5

   Enjoy the freshness of the season!

No additional tips available.