Heritage (also known as heirloom) tomatoes are some of our favourites - they boast a stunning flavour to offset their often misshapen appearance. Burrata is a fresh Italian cheese made from mozzarella and cream.

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The team at New Chapter in Edinburgh have paired the classic combination of tomato and burrata with a gazpacho and a black olive crumble to create a light and harmonious dish.

Ingredients

  • 2 balls of burrata
  • Mix of heritage tomatoes 
  • For the black olive crumble:
  • 100g black pitted olives, dried in a low oven then chopped 
  • For the gazpacho:
  • 100g vine cherry tomatoes 
  • 2 clove of garlic
  • 1 red chilli deseeded 
  • 1 bunch of spring onions (white parts only)
  • 1 cucumber
  • 5 basil leaves 
  • 5 coriander leaves 
  • 100g of olive oil
  • 3 spoons of sherry vinegar salt to taste

Method

You will need to prepare your gazpacho the day before to achieve the best flavour. Place all the  ingredients in a large bowl and mix well. Cover and leave to infuse overnight.

The next day transfer this mixture to a blender, blitz together until thoroughly combined and then pass through a fine sieve to ensure the gazpacho is completely smooth.

Season to taste and chill in the fridge until required.

To serve:

Core and cut the heritage tomatoes into small wedges. Season with salt and pepper and little olive oil.

Tear the burrata and arrange with the tomatoes in a serving bowl.

Pour the gazpacho over the top. Garnish with basil, a drizzle of olive oil and the black olive crumble and your dish is complete!

Picture: New Chapter

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.