Tomato Grapefruit Carpaccio with Yuzu Kosho Butter | Club House for Chefs

Ingredients

• Yuzu Kosho Butter | Serves 4
• 1 cup (2 sticks/225 grams) Unsalted Butter, room temperature
• 2 tbsps (30 milliliters) Yuzu Kosho, store bought or prepared
• 2 each Garlic Cloves, very finely chopped
• Tomato Grapefruit Carpaccio | Serves 4
• 2 to 3 each Assorted Heirloom Tomatoes, very thinly sliced
• 1 each Medium Grapefruit, peeled, sliced into very thin rounds
• 1/2 tsp (2 milliliters) Sugar
• 1/4 tsp (1 milliliter) Kosher Salt
• 1/4 tsp (1 milliliter) Club House ® Pepper, Black Ground
• 2 tbsps (30 milliliters) Cold Yuzu Kosho Butter , cut into small chunks
• 1 each (about 8 ounces/225 grams) Ball Burrata Cheese, sliced into small rounds
• 1 each (18-inch/45-cm) Baguette, warmed and sliced
• Microgreens, to garnish (optional)