Our property manager Tania D’Antonio has her birthday this month. And while we didn’t have cake, we did ask her to share with us her favourite go-to summertime recipe. We’ve sampled and can thoroughly recommend!
INGREDIENTS:
- 1 x Burrata
- 2 x punnets of multi-coloured and sized small tomatoes medley with bigger ones cut in half
- 2 tbls of extra virgin olive oil
- 10-12 basil leaves roughly torn
- 1 x red shallot sliced in thin rings (use a mandolin is easier to get it as thin as possible)
- ½ clove of fresh garlic minced (using a micro plane if you have one)
- A large pinch of salt and pepper to taste
METHOD:
In a large bowl mix all the ingredients together except the balsamic vinegar and set aside in the fridge for a couple of hours (if you have the time) for all the flavours to infuse, before serving.
Arrange tomatoes in a serving bowl, leaving room in the centre for the burrata. Sprinkle with the balsamic vinegar then place then burrata in the middle and drizzle more extra virgin olive oil over the top.
Serve it with good quality ciabatta that has been warmed in the oven beforehand.