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Tomaten-Carpaccio mit Burrata und Roséwein, Wein aus Frankreich

Tomato carpaccio with basil oil & burrata

This recipe brings the pure essence of summer to the plate: wafer-thinly sliced, ripe tomatoes, a scoop of creamy burrata and homemade basil oil combine to create an elegant, vegetarian treat. The flavours are clear, fresh and aromatic – ideal for hot days, garden parties or Mediterranean appetizers. Quickly prepared and refinedly presented.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Summer dish, Appetizer
Cuisine French, Italian, Mediterranean
Servings 2 Persons
Calories 400 kcal

Cooking utensils

  • 1 Schneidebrett & scharfes Messer
  • 1 Pürierstab oder Mörser
  • 1 Kleine Schüssel zum Anrichten

Ingredients
  

Tomato carpaccio:

  • 3 Large fully ripe vine tomatoes
  • 1 Scoop Burrata approx. 150 g
  • Fleur de sel & black pepper

Basil oil:

  • 1 bunch of fresh basil
  • 5 tbsp extra virgin olive oil
  • 1 tsp lemon juice
  • pinch of salt

For garnish:

  • A few leaves of basil
  • Optional: roasted pine nuts

Preparation
 

Preparation:

  • Cut the tomatoes into very thin slices and arrange them on plates, slightly overlapping.

Prepare basil oil:

  • Puree the basil leaves with olive oil, lemon juice and salt or crush them in a mortar.

Finalization:

  • Place the burrata in the middle, drizzle with basil oil.
  • Garnish with fleur de sel, pepper and optional pine nuts.

Recommended side dishes:

  • Roasted ciabatta or focaccia
  • Marinated green olives
  • Grilled zucchini slices with lemon

Nutritional values per portion

Calories: 400kcalCarbohydrates: 9gProtein: 15gFat: 35g
Keyword Basil, Burrata, Carpaccio, Rosé, Summer, Tomatoes, Vegetarian
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