Burrata Caprese Recipe From Peninsula Paris


This burrata with cherry tomatoes recipe — the perfect light and refreshing dish to enjoy during warmer months — was created by chef Laurent Poitevin, of the The Peninsula Paris. Its simplicity of fresh and locally sourced produce is best enjoyed on a lovely outdoor terrace.

Burrata Caprese From Peninsula Paris

Yields 1 Serving

  • 1 1/2 cups cherry tomatoes (organic if possible)
  • Salt, pepper and olive oil for seasoning
  • 4 ounces fresh Burrata cheese (preferably buffalo's milk)

For Pesto:

  • 2 cups fresh basil leaves
  • 1/3 cup pine nuts
  • 3 cloves garlic

Cut tomatoes in half and season with salt, pepper and olive oil, place to the side. In a mixing bowl, crush the burrata, and whip it with a whisk before seasoning with salt and pepper.

For the pesto, place 1 1/2 cups of the fresh basil leaves in the pestle and mortar and crush them. Add the pine nuts, garlic, salt, pepper and finally the olive oil. Continue crushing these until the mixture starts to form a paste.

Place the burrata in the middle of a plate in a circular form, about a half-inch thick. Place the chopped tomatoes onto the burrata and add small dots of pesto. Decorate the plate with the remaining basil leaves and olive oil.

Bon appétit!

Pair With Paul Hobbs Chardonnay Ellen Lane Estate 2013

Rating: 95

Price: $79

Tasting Notes:

The 2013 Chardonnay Ellen Lane Estate has a light straw color, a spectacular nose of honeyed peaches, caramelized citrus and a steely, almost gravelly, Chablis-like quality to it. This wine comes from a very rocky site in the Green Valley, and its cold micro-climate has rendered a spectacular 2013 to drink over the next decade or more.
Robert Parker

Hal Oates of Porthos, Andrew Harper's wine concierge, shares his wine pairing for this dish. For personal wine recommendations and seasoned expertise, email Hal and the Porthos team at [email protected].

By Hideaway Report Staff

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