Recipe Overview
This Tomato & Burrata Tower is a clean, elegant appetizer built around ripe heirloom tomato, creamy burrata, peppery baby arugula, torn basil, and extra-virgin olive oil. The dish is simple, fresh, and ideal for summer menus or a refined antipasti course.
Chef Notes
Use tomatoes at peak ripeness and drain the burrata briefly before stacking. A chilled plate helps the tower hold shape and keeps the burrata clean for service.
Connected Experience
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Ingredients
Base recipe = 1 serving.
- 180 g ripe heirloom or vine-ripe tomato
- 113 g burrata cheese
- 20 g baby arugula
- 15 g extra-virgin olive oil
- 2 g fresh basil, torn
- 1 g sea salt
- 1 g freshly cracked black pepper
Preparation
- Slice the tomato into even rounds and drain the burrata briefly on paper towel.
- Season the tomato with sea salt, freshly cracked black pepper, and a drizzle of extra-virgin olive oil.
- On a chilled plate, create a bed of baby arugula.
- Stack the tomato and burrata to form a clean tower.
- Garnish with torn basil and finish with a final thread of olive oil.
- Serve immediately.
Service Suggestions
- Serve as a single composed appetizer or as part of a summer antipasti tasting.
- Use a chilled plate to keep the burrata firm during service.
- Finish with high-quality olive oil and fresh basil at the last moment.
Dietary / HACCP Notes
- Vegetarian recipe containing dairy.
- Keep burrata refrigerated until assembly.
- Hold cold dairy appetizers at or below 41°F / 5°C for safe service.
Nutrition (per serving, estimate)
| Calories | 280 kcal |
| Protein | 10 g |
| Carbohydrates | 8 g |
| Fat | 22 g |
| Fiber | 2 g |
| Cholesterol | 35 mg |
| Sodium | 430 mg |