Recipe Courtesy of Paul

Prep Time: 15 minutes

Cook Time:

Total Time:

2 (8- to 10-ounce) balls of fresh burrata cheese
16 to 20 (2-inch diameter) heirloom tomatoes
Good olive oil
Aged balsamic vinegar
Kosher salt and freshly ground black pepper
20 fresh basil leaves, julienned
Sea Salt
Baguette, sliced

Cut each ball of cheese in half crosswise and place the halves, cut side down. Cut each tomato in half through the stem end and distribute them around the Burrata. Drizzle the tomatoes and Burrata generously with olive oil and balsamic vinegar and sprinkle with kosher salt and pepper. Scatter the basil on the salads, sprinkle with sea salt, and serve with sliced baguette.