Ingredients
·
12 oz. Burrata, cut into ½-inch thick slices
·
3 medium-size ripe tomatoes, sliced ½-inch thick
·
Kosher salt and fresh ground pepper
·
6 large Basil leaves, torn in pieces
·
4 tsp. tapenade (store bought or homemade)
·
1 Tbs. extra-virgin olive oil
Preparation
Arrange the Burrata on a platter, alternating with the tomatoes. Sprinkle with salt and pepper to taste. Scatter the basil leaves over top and dollop with the tapenade. Drizzle with olive oil and serve.
Makes 6 side-servings*