Tomato Grapefruit Carpaccio with Yuzu Kosho Butter | Club House

Name: Tomato Grapefruit Carpaccio with Yuzu Kosho Butter | Club House
Total time: 15 min
Ingredients: 2 to 3 medium heirloom tomatoes very thinly sliced; 1 medium grapefruit sliced into very thin rounds; 1/2 tsp (2 ml) sugar; 1/4 tsp (1 ml) kosher salt; 1/4 tsp (1 ml) pepper ground black; 2 tbsps (30 ml) Yuzu Kosho Butter cut into small chunks; 1 ball (about 8 ounces/225 grams) Burrata cheese sliced into small rounds; 1 (18-inch/45-cm) baguette warmed and sliced; microgreens to garnish (optional)

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In this refreshing twist on carpaccio, Yuzu Kosho Butter transforms into a vinaigrette once torched, delivering bright, aromatic flavour to every bite of rich burrata, tangy tomato, and caramelized...

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Ingredients

2 to 3 medium heirloom tomatoes very thinly sliced
1 medium grapefruit sliced into very thin rounds
1/2 tsp (2 ml) sugar
1/4 tsp (1 ml) kosher salt
1/4 tsp (1 ml) pepper ground black
2 tbsps (30 ml) <a href="https://www.clubhouse.ca/en-ca/recipes/sauces-marinades-and-rubs/yuzu-kosho-butter"><b>Yuzu Kosho Butter</b></a> cut into small chunks
1 ball (about 8 ounces/225 grams) Burrata cheese sliced into small rounds
1 (18-inch/45-cm) baguette warmed and sliced
microgreens to garnish (optional)