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WE COOK! Time for Heirlooms… Heirloom Tomato Burrata
August 6, 2026/
from: Mill’s Tavern, Providence
Heirloom Tomato with Basil Gelée, Burrata, Smoked Tomato Vinaigrette, and Honey Balsamic Drizzle (Serves 4):
This summertime dish balances the fresh, creamy, smoky, and sweet flavors, creating a gourmet experience perfect for any occasion!
Prep Time: 30 minutes
Cook Time: 10 minutes (plus 2-3 hours for gelée to set)
Total Time: 40 minutes (excluding chilling time)
INGREDIENTS:
For the Salad:
- 4 large heirloom tomatoes (various colors if possible)
- 2 balls of burrata cheese (125g each)
- Fresh basil leaves (for garnish)
- 1 bunch of fresh basil leaves (about 1.5 cups)
- 1 cup water
- 1 tbsp lemon juice
- 1 tsp sugar
- 2 sheets gelatin (or 1 tsp powdered gelatin)
- Salt to taste
- 2 ripe tomatoes (preferably smoked or charred on a grill)
- 2 tbsp red wine vinegar
- 1/4 cup olive oil
- 1 garlic clove (minced)
- 1 tsp Dijon mustard Salt and pepper to taste
- 1/4 cup balsamic vinegar
- 2 tbsp honey
- For the Basil Gelée:
- Blanch basil leaves in boiling water for 10-15 seconds, then transfer to an ice bath to preserve the color.
- Puree blanched basil with 1 cup of water, lemon juice, and sugar until smooth. Strain to remove any solids.
- Soak gelatin sheets in cold water until soft. If using powdered gelatin, bloom in 2 tbsp water.
- Heat the basil mixture gently, stir in the softened gelatin until fully dissolved. Pour into a shallow dish and chill in the refrigerator for 2-3 hours until set. Once set, cut into small cubes for serving.
- For the Smoked Tomato Vinaigrette:
- Char tomatoes on a grill or stovetop until the skin is slightly blackened. Peel and seed the tomatoes.
- Blend charred tomatoes with red wine vinegar, olive oil, minced garlic, Dijon mustard, salt, and pepper until smooth. Adjust seasoning to taste.
- For the Honey Balsamic Drizzle:
- In a small saucepan, simmer balsamic vinegar and honey over medium heat until reduced by half, forming a syrupy consistency. This should take 5-7 minutes. Allow to cool before use.
- Assembly:
- Cut heirloom tomatoes into thick rounds and arrange them on each plate.
- Halve the burrata balls and place half in the center of each plate.
- Scatter the basil gelée cubes around the burrata and tomatoes.
- Spoon the smoked tomato vinaigrette over the tomatoes and burrata.
- Drizzle the honey balsamic reduction generously over the entire dish.
- Top with fresh basil leaves for a vibrant garnish.