Breakfast · 10 min · italian

Burrata and Heirloom Tomato Plate

An Italian breakfast built around burrata and heirloom tomatoes — on the table in 10 minutes. It is weeknight cooking that still hits your targets — 5 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 4 oz Burrata
• 1.5 cups Heirloom tomatoes
• 1/4 cup Fresh basil
• 2 tbsp Olive oil
• 1 tsp Balsamic vinegar
• 1 slice Grilled bread

Steps

1. Take the burrata out of the fridge 20 minutes ahead; it should be cool, not cold, so the center flows.
2. Slice the tomatoes thick and arrange on a platter; salt them first and wait 5 minutes so their juices run.
3. Tear the burrata open over the tomatoes so the creamy stracciatella spills out.
4. Drizzle with olive oil and just a few drops of balsamic; too much vinegar bullies the delicate cheese.
5. Tear the basil over the top and finish with flaky salt and pepper.
6. Serve with grilled bread for scooping up every last drop.

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