Ingredients:
- Fried Burrata:
- 1 (8-ounce) ball Burrata cheese
- 1/2 cup all-purpose flour
- 1 large egg
- 1 cup panko bread crumbs
- Kosher salt and freshly ground black pepper
- Red pepper flakes (optional)
- Grapeseed oil, for frying
- Balsamic-Marinated Tomatoes:
- 6 oz cherry tomatoes, halved
- 2 tbsp thick balsamic vinegar
- Kosher salt and freshly ground black pepper
- For Serving:
- 8 large basil leaves
- Microgreens, for garnish
- Toasted bread slices (optional)
Instructions:
1. Prepare Balsamic-Marinated Tomatoes:
- Combine halved cherry tomatoes with balsamic vinegar in a bowl.
- Season with kosher salt and black pepper. Toss to coat and set aside.
2. Prepare Fried Burrata:
- Place flour, beaten egg, and panko bread crumbs in separate shallow bowls.
- Season panko with salt, pepper, and optional red pepper flakes.
- Heat grapeseed oil in a skillet over medium-high heat to 350°F (175°C).
- Dredge burrata in flour, dip in egg, and coat with seasoned panko.
- Fry burrata until golden brown, about 2-3 minutes per side. Drain on paper towels.
3. Assemble the Dish:
- Spoon marinated tomatoes on a serving platter.
- Garnish with basil leaves and microgreens.
- Place fried burrata on top and serve immediately with optional toasted bread slices.
4. Enjoy:
- Relish the creamy, crispy burrata with tangy, sweet tomatoes.
This appetizer combines textures and flavors beautifully for a delightful dish.
