Puglian Burrata with Datterini Tomatoes and Fresh Basil

🛒 Ingredients

• 2x125g Fresh Burrata
• 250g Datterini Tomatoes (or Cherry Tomatoes)
• 1 bunch (approx. 15–20 leaves) Fresh Basil
• 30ml Puglian Extra Virgin Olive Oil
• 2g Fine Salt
• 1g Freshly Ground Black Pepper
• 4 slices Pane di Altamura (or artisan bread)

👨‍🍳 Instructions

1. Step 1: Remove the Burrata from the refrigerator about 30 minutes before serving to let it reach room temperature. This unlocks its full creaminess and depth of flavor.
2. Step 2: Carefully wash the datterini tomatoes and halve them lengthwise.
3. Step 3: Gently wash the basil leaves and pat dry with kitchen paper. To preserve their full aroma, tear them by hand rather than cutting with a knife.
4. Step 4: Place the two whole Burratas on a serving platter — keep them intact for that memorable moment when they are opened at the table.
5. Step 5: Arrange the sliced datterini tomatoes around the Burratas, creating a balanced and inviting composition.
6. Step 6: Drizzle generously with Extra Virgin Olive Oil. Season with fine salt for even coverage and freshly ground black pepper for a more intense aroma.
7. Step 7: Finish by scattering the torn fresh basil leaves over the Burratas and tomatoes.
8. Step 8: Serve immediately with slices of Pane di Altamura or artisan bread — perfect for mopping up every last drop of dressing and the Burrata's luscious stracciatella filling.

💡 Chef's Tips

• Ingredient quality is everything: choose ripe, fragrant tomatoes and a premium Extra Virgin Olive Oil for the best results.
• Always let the Burrata reach room temperature before serving. This step is essential to fully appreciate its velvety texture and rich flavor.
• For an extra touch, add a pinch of dried Puglian oregano to the tomatoes — though the purest version calls for basil alone.