|Creamy Burrata Caprese Salad with Rainbow Heirloom Tomatoes, Basil Chiffonade,|
Balsamic Reduction, + Homemade Pesto
Rainbow Heirloom Tomatoes. Fresh Basil. Mozzarella. Homemade Pesto. Balsamic Reduction.
That's it. But, check this out. Mozzarella is out, Burrata. It's just so cool. It's kinda like on Mean Girls where they can only wear pink on Monday's... No? Like Burrata is so special that you can't eat it every day. Only on Monday's, while wearing pink, and hangin' out with pre-rehab LaLohan. In all honesty, I could eat it every night, but could not afford the price of fresh, large Burrata balls. To finish this off, and oh simply, place the Burrata in the center of a plate and top it with a drizzle of olive oil and a spinkle of salt & pepper. The homemade pesto and balsamic reduction make + take the meal, here. There is a perfect sweetness when those two besties are thrown into the salad. All you have to do, is burst that Burrata open and let that cream take control of you, let the creamy glory rush all over your body, and slowly make it back down to reality. This shit is gonna be good, more like, great. AND, anyone could pull it off!! Enjoy :)
|up-close of a pre-cut burrata.|
|i swear it might burst.|
|whup, there it goes.|
For the Caprese Salad:
Gorgeous Rainbow Heirloom Tomatoes, Cut into Chunks or Slices
Fresh Basil Chiffonade
Prepared Balsamic Reduction, For Drizzling
Burrata Cheese Balls (whole)
Homemade Pesto, For Topping
Salt & Pepper, To Taste
Extra Virgin Olive Oil, For Drizzling
Directions:1. For the Caprese Salad: Place the ball of Burrata cheese in the center of a plate. Artfully pile the chunks (or slices) of rainbow heirloom tomatoes around the cheese. Sprinkle the basil Chiffonade all over the salad, along with a drizzle of balsamic reduction, olive oil, and a sprinkle of salt & pepper. Top the Burrata cheese with a scoop of homemade pesto.
2. Enjoy with a glass of wine and relax during this awesomeness!!
**I pre-apologize for the simplicity of this recipe, don't hate me**