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Heirloom Burrata Caprese

Heirloom Burrata Caprese

Starters and Sides

Created by Chef James Babian of Pueo’s Osteria in Waikoloa Village, Heirloom Burrata Caprese is a fresh and sophisticated take on the classic Caprese salad. The combination of juicy heirloom tomatoes, creamy burrata cheese, and vibrant pesto is elevated by the smoky Guava sea salt and the tangy richness of aged balsamic vinegar. Finished with a crunchy Parmesan crisp and delicate micro basil, this dish is a perfect balance of texture and flavor, ideal as a starter or a light summer meal.

Ingredients:

  • 2 heirloom tomatoes, quartered
  • 1 oz pesto (made with pine nuts, basil, and olive oil)
  • 1/2 teaspoon Guava smoked sea salt
  • 1/2 teaspoon aged balsamic vinegar
  • 2 oz burrata cheese
  • Parmesan crisp (shredded Parmesan, baked to a crisp)
  • Micro basil for garnish
  • Extra virgin olive oil (EVOO)

Instructions:

  1. Prepare the Plate: Spread the pesto evenly across the plate as a base.
  2. Arrange the Burrata: Place the burrata cheese in the center of the plate on top of the pesto.
  3. Add the Tomatoes: Quarter the heirloom tomatoes and lay them in the pesto around the burrata.
  4. Season: Sprinkle the Guava smoked sea salt evenly over the tomatoes and burrata.
  5. Finish with Dressing: Drizzle aged balsamic vinegar and a good quality extra virgin olive oil over the dish.
  6. Garnish: Top the dish with a Parmesan crisp and garnish with fresh micro basil for added flavor and visual appeal.
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