Local Summer Truffle Caprese
Who says mozzarella is the only way to do caprese? This recipe subs the creamier burrata cheese, which originally hails from Puglia, Italy at the country's southern tip. But from the Charlotte Regional Farmer's Market, you'll find this tasty treasure locally sourced. Allow time for the shallots and thyme to macerate in vinegar and dijon — that's sure to achieve the perfect texture and lock in a touch of spice.
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Who says mozzarella is the only way to do caprese? This recipe subs the creamier burrata cheese, which originally hails from Puglia, Italy at the country's southern tip. But from the Charlotte Regional Farmer's Market, you'll find this tasty treasure locally sourced. Allow time for the shallots and thyme to macerate in vinegar and dijon — that's sure to achieve the perfect texture and lock in a touch of spice.
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Ingredients
- 1 UAV Truffle Burrata (Available at Charlotte Regional Farmers Market Saturday Mornings)
- 2 Heirloom Tomatoes
- 1 Shallot
- 1 Cup Blended Oil
- 1/2 Cup Herb Vinegar
- 3 Tbsp olive oil
- 1 Tbsp Dijon
- 10 Red Veined Sorrel or Micro Basil Leaves
- 1 Brioche Pastry (optional)
Servings:
Instructions
- Mince shallot and chop thyme and macerate in vinegar for minimum 20min, maximum 1.5 hour.
- Add Dijon to maceration and slowly add oil to form vinaigrette finish with olive oil.
- Slice and arrange tomatoes on plate, add burrata to plate, add basil leaves, finish with vinaigrette.
- Optionally, add toasted brioche cutouts (cut and toast at 300F for 15min.)
- Serve cold and Enjoy!!
Recipe Notes
Remember all ingredients available at local farmers markets. As always at Heirloom it has got to be NC!
Brought to you by Clark Barlowe of 
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