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Mary Berry’s Burrata with Heritage Tomato Salad and Bloody Mary Dressing
From the book
Simple Comforts
Heart-warming comfort dishes from the nation's favourite cook
With easy, family-friendly recipes as well as all-out weekend feasts
Including chapters full of indulgent bakes and sweet treats
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Introduction from Mary Berry
I find this is one of the most popular sharing plates – just break the burrata open and let everyone help themselves. Burrata, which means ‘buttery’ in Italian, is a fresh cheese made from a mix of mozzarella and cream. It’s shaped like a ball and the outside thin shell is buffalo or cow’s milk mozzarella, while the inside contains a soft, doughy, stringy mixture of curd and fresh cream. It’s best served at room temperature.
Ingredients
Method
1. Roughly slice the tomatoes into different shapes and sizes.
2. Place the burrata in the centre of a serving dish. Arrange the various tomatoes around the cheese and sprinkle with basil leaves.
3. For the dressing, mix the tomato juice, oil, Worcestershire sauce and vinegar in a jug and season well with Tabasco, celery salt and pepper.
4. To serve, season the tomatoes with coarse sea salt and pepper and pour over a little of the dressing. Serve the rest of the dressing in a jug. Add the celery stick and use it to stir the dressing just before serving with some crusty bread.
Prepare Ahead: Assemble the salad up to 2 hours ahead and dress just before serving. The dressing can be made up to a day ahead.
Reviews
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