Serves 4 to 6
1 large piece burratta, about 6 ounces
3 medium heirloom tomatoes, (red, green and yellow) thinly sliced
3 medium plums, red, purple and yellow), thinly sliced
Olive oil for drizzling
Balsamic Vinegar, for drizzling
¼ cup Freshy shaved Parmesan Reggiano
1 tablespoon finely chopped basil
1 tablespoon finely chopped mint leaves
Salt and freshly ground pepper, optional
- 1. Place the burrata on a medium-sized platter and cut it in half, letting the sides fall, making a base on the bottom of the platter.
- 2. Arrange the sliced tomatoes overlapping ontop of the burrata. Arrange the plums on top of the tomatoes in a decorative pattern so all the colors are shown. Drizzle some olive oil ontop of the plums and then drizzle with some balsamic vinegar.
- 3. Sprinkle the Parmesan shavings on top evenly across the top and the sprinkle on the basil and mint. Season with salt and pepper as desired. Serve with crusty French bread or crostini.