Go Back

Burrata Caprese with Pomegranate Molasses

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings

Ingredients
  

  • 3–4 ripe heirloom tomatoes, sliced
  • 2 balls of burrata cheese (about 4 oz each)
  • 1/4 cup fresh basil leaves, torn
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon extra virgin olive oil
  • Flaky sea salt and freshly cracked black pepper, to taste
  • Add toasted pine nuts or crushed pistachios for crunch
  • A few arugula leaves for a peppery note
  • Drizzle of balsamic reduction if pomegranate molasses isn’t available

Instructions
 

  • Slice the tomatoes into thick, even rounds. Arrange them on a large serving plate or shallow bowl.
  • Tear the burrata in half or quarters and nestle pieces between the tomato slices. Scatter fresh basil leaves over the top.
  • Drizzle with pomegranate molasses and olive oil. Sprinkle with flaky sea salt and black pepper.
  • This dish is best served fresh at room temperature. The tomatoes will taste extra juicy and the burrata ultra creamy.