BURRATA AND TOMATO CROSTONE - Stefano Faita
Celebrate tomato season with this simple dish made with fresh tomatoes, burrata, basil, some extra virgin olive oil and balsamic vinegar.
Ingredients
- 1 lb (454 g) ripe tomatoes, cored, halved, seeded, and cut into 1-inch-thick slices
- 45 ml (3 tbsp) Stefano extra-virgin olive oil
- ¼ cup (65 ml) Stefano balsamic vinegar
- 225 g (1 ball) burrata cheese, hand torn
- 4 slices crusty Italian bread
- Fresh basil leaves (garnish)
- Salt and freshly ground pepper, to taste
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