There were 8 of us and there was one burrata. We all love it, we all would kill for it, and we all hoped the others were not in the mood for burrata right at that moment. So I had to cheat in the very best way to not losing the creaminess, the freshness of that filling, but still make everyone happy. So I made this recipe. And we ate like that for four more days. If you pour over more oil, it stays at the bottom of the plate and you can eat it all with fresh bread.
500 g colorful tomatoes, torn into pieces
1 (250 g) burrata
1 garlic clove, pressed through garlic press
1/2 tsp dried oregano
sea salt to taste
freshly ground pepper to taste
2 tbsp mild olive oil
small handful of basil
Cut the burrata open and let the creamy filling run out. Mix it with garlic, oregano, salt and pepper. Pour on a plate and spread thinly. Cut the outer layer of burrata into pieces and place in the creamy part. Top with tomatoes, basil, olive oil, pepper, a tiny bit of salt (there is already some in the filling) and serve.
Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s
Plates and table decorations: HM Home