Burrata Mosaic Recipe - Tomato, Avocado & Melons

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Burrata Mosaic

Heirloom Tomato, Avocado & Melons

Don’t let the mosaic pattern intimidate you from trying this dish. The simple combination of flavors is what makes it come alive. The idea came from a desire to elevate the traditional combination of fresh mozzarella, tomatoes and basil into something special and unique without losing the qualities that make the combination so appealing. Feel free to mimic the dish as shown in the photo by cutting each vegetable into perfect flat squares and arranging them into the pattern shown.

Serves 6

  • 2 heirloom tomatoes, one red, one yellow, sliced ¼″ thick
  • 1 cantaloupe, peeled and halved with seeds scooped out, sliced into ¼″ pieces
  • 1 avocado, peeled and halved with pit removed, sliced into ¼″ slices
  • 8 ounces fresh burrata or fresh mozzarella cheese
  • ½ cup extra virgin olive oil
  • ¼ cup aged balsamic vinegar
  • 6 basil leaves, torn
  • 1 branch tarragon leaves, picked and torn
  • 1 teaspoon sea salt
  • 1 teaspoon fresh cracked black pepper

Burrata Mosaic

  1. Layer the sliced tomatoes, cantaloupe and avocado onto a platter. Cut the burrata into 6 pieces and place on top.
  2. Drizzle with olive oil and balsamic vinegar.
  3. Sprinkle with the fresh herbs and finish with sea salt and black pepper. Serve immediately.

Chef’s Note:

To keep the avocado from sticking together and turning brown, immediately after slicing place them in a bowl of cold water with enough lemon juice so that the water tastes tart, until ready to assemble.

Pair with Twomey Pinot Noir or Sauvignon Blanc

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