Blistered Tomato & Burrata Salad

DIRECTIONS

» Heat olive oil in sauté pan over medium high heat, add tomatoes and blister skin about 1-2 minutes. Remove from heat and cool. » In a bowl toss tomatoes with 2 T. of extra virgin olive oil, basil, salt, and oregano. » Ladle a portion of olive oil on the bottom of four plates then place burrata on top with a sprinkle of black pepper. » Finish with a portion of blistered tomatoes then serve.

INGREDIENTS

» 4 4 oz Piancone® Burrata Cheese » 1/4 cup Piancone® Extra Virgin Olive Oil Unfiltered » 4 tbsp Piancone® Balsamic Glaze » 1 cup Peak Fresh Produce® Tomato(es), Grape » 3 tbsp Roma® Oil, Olive » 1/4 tsp Magellan® sea salt » 1/4 tsp Roma® Black Pepper, Ground » 1 tbsp Peak Fresh Produce® Basil, hand torn » 1 tbsp Peak Fresh Produce® Oregano, rough chop