Burrata Caprese

• 1 'bulb' burrata cheese (about 500g)
• Small handful basil leaves
• 1 teaspoon lemon zest/2 tablepoons lemon verbena
• The finest ever extra-virgin olive oil you can lay your hands on
• Salt to taste
• 1 dozen 'Honey' cherry tomatoes (or another sweet variety), washed and dried
• Ciabatta (or baguette) slices, to serve
• Optional - coppa from the neck, or your favourite one

1. PREP THE BURRATA: First of all, burrata (and mozarella) are best served at room temperature (not direct from the fridge). Before you serve the burrata, plonk the bag in a bowl of warm water and let it 'warm up'.
2. MAKE THE BASIL OIL: in a mortar and pestle, make a coarse paste of the basil, lemon zest/lemon verbena and a pinch of salt. Then add enough oil to form a liquid paste, for drizzling over the cheese once ready.
3. WARM THE TOMATOES: Heat up a pan for a minute and then place the tomatoes in. Sprinkle some olive oil and salt over the tomatoes and let the bottom just blister, about a minute or two. Toss the tomatoes in the pan and cook for another couple of minutes. Turn off the heat and let rest.
4. PLATE UP: Remove the burrata from the water and the bag. Place on a platter and carefully cut open - the centre should ooze. Drizzle the basil oil over the top (serve the remainder on the side) and finish with the flash-fried tomatoes. Accompany with some coppa and bread, and a rocket salad, if you wish.
5. Enjoy the freshness of the season!

burrata cheese, handful basil, olive oil, salt, tomatoes, neck

Taken from food52.com/recipes/13905-burrata-caprese (may not work)