Heirloom Burrata Caprese

Heirloom Burrata Caprese

This delicious recipe is from Chef James Babian of Pueo’s Osteria in Waikoloa Village.


  • 2 Select Heirloom tomatoes
  • 1oz pesto
  • 1/2 tsp Guava smoked sea salt
  • 1/2 tsp aged balsamic vinegar
  • 2oz Burrata cheese
  • Parmesean crisp
  • Pesto: pinenuts, basil, olive oil
  • Parmesean crisp: shredded parmesean baked to crisp

Preparation Instructions

  1. Spread pesto on plate
  2. Place cheese in middle
  3. Slice the tomatoes in quarters, then lay in pesto
  4. Evenly sprinkle guava smoked salt
  5. Drizzle aged balsamic and good EVOO
  6. Garnish with parmesean crisp and micro basil