Burrata with tomatoes, balsamic pearls, and basil dust

Step 1

Preheat the oven to 160º C.

Step 2

Place half the tomatoes on a baking tray and drizzle with olive oil, add the chopped thyme, season with salt and pepper and place in the oven to roast for approximately 15 minutes.

Step 3

Place the balsamic vinegar and olive oil in a bowl and whisk. Cut the rest of the tomatoes in halves and allow to soak in the vinegar-and-oil mixture for 20 minutes.

Step 4

Rinse about 50 g of the basil leaves and cut off the stems where they are joined. Separate the leaves. Dry with a paper towel and place on a plate, then microwave at medium-high heat for 30 seconds or until leaves begin to darken.

Step 5

Remove the tomatoes from the oven and let them cool. Also remove the tomatoes from the olive oil and balsamic vinegar. Cut the remaining tomatoes into thin circles.

Step 6

To plate: Arrange the burrata on a plate (either kept whole or sliced halfway if preferred). Place the different tomatoes around the burrata on the plate and sprinkle the balsamic vinegar pearls around the plate.

Step 7

Using a sieve, shave the dried basil onto the plate to your liking.

Step 8

Garnish with the remaining fresh basil and serve.