Heirloom Burrata Caprese

This delicious recipe is from Chef James Babian of Pueo’s Osteria in Waikoloa Village.
Ingredients
- 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
- Spread pesto on plate
- Place cheese in middle
- Slice the tomatoes in quarters, then lay in pesto
- Evenly sprinkle guava smoked salt
- Drizzle aged balsamic and good EVOO
- Garnish with parmesean crisp and micro basil