Burrata Stuffed Tomato | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Burrata Stuffed Tomato
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: Di Stefano Cheese, Premium, Burrata, Alla Panna; Mutti Sauce for Pizza, Parmigiano Reggiano, Parma; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Organic Minced Garlic; Organic Basil Leaf Cut and Sifted; Volcano Burst Lemon Juice; Spicely Organics Black Pepper, Ground, Organic; Firebrand Classic Kalamata Baguette; La Valle Tomatoes, Organic, Italian Peeled; Maldon Salt

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Burrata Stuffed Tomato

Serves 220 mins prep15 mins cook

A delicious burrata stuffed tomato topped with basil pesto and homemade croutons. The dish features a large tomato filled with creamy burrata, enhanced by fresh basil pesto and crispy croutons, making it an inviting summer salad.

0 servings

What you need

La Tourangelle Extra Virgin Olive Oil Spray, Organic

tbsp olive oil

Di Stefano Cheese, Premium, Burrata, Alla Panna

oz burrata

Mutti Sauce for Pizza, Parmigiano Reggiano, Parma

tbsp parmigiano reggiano

garlic clove

cup basil leaves

tsp lemon juice

Spicely Organics Black Pepper, Ground, Organic

tsp black pepper

baguette

tomato

tsp salt

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Instructions

1: Slice the baguette; season with olive oil, salt, and pepper and air fry or bake at 350°F until golden.

2: Dip the tomato into boiling water for a minute and then into iced water to help peel the skin.

3: Cut out the top of the tomato and scoop out the flesh; blend it with some salt and olive oil.

4: To make the pesto, grind or blend all the ingredients mentioned above.

5: Place the burrata ball into the hollowed tomato and place on a plate; drizzle tomato sauce around it and place croutons over the sauce.

6: Finish with basil pesto, a drizzle of olive oil, and enjoy!

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