The first of the tomatoes are beginning to make their way over from Italy. l have used the beautiful, uneven, thin-skinned ones known as cuor di bue or bull's heart. Burrata is a wonderfully creamy cow's milk mozzarella that is one of my favourite things. If you can't find it use fiore di latte or a buffalo mozzarella.
2 ripe bull's heart tomatoes
Sea-salt and freshly milled black pepper
1 piece of burrata (or fiore di latte or buffalo mozzarella)
1 generous bunch of basil (leaves only)
70ml/3oz of extra-virgin olive oil
The zest of an unwaxed lemon
Slice the tomatoes into rounds. Season gently with the sea-salt and black pepper. Gently tear the burrata with your hands so that you have long, uneven shards. Place the basil into a blender and season with a little sea-salt and black pepper. Turn on the machine and pour the olive oil in. Purée until you have a green, sludgy sauce.
To assemble, lay the tomatoes on a plate. Sprinkle over a little of the lemon zest. Drape over the burrata and finish with the basil oil. I like to alternate the tomatoes with the cheese and basil oil to create a tumbling sort of "stack".Reuse content