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Tomato tartar brioche with burrata đ
In a partnership with
@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
35 min(s)
10 servings
ArĂcia Ridan
@aricia- Ingredients
- Recipe
- Deborah Tomato5 unit(s)
- Red Onion1 unit(s)
- Lime2 unit(s)
- Basil (soak)1 unit(s)
- Dill (soak)1 unit(s)
- Mini burrata300 g
- Olive oil150 ml
- Nuts or chestnuts50 g
- Mini brioche or bun preferably for base20 unit(s)
- Black pepper to taste
- Salt to taste
- Garlic without the core1 unit(s)
- Tabasco to taste
- Sanitize all vegetables and leaves
- Select the basils and dills, place both in small bowls with ice water
- Take the basil leaves, put them in a blender, add olive oil, garlic and walnuts
- đ Beat little so you don't darken the basil. Season with salt and pepper, set aside
- Cut the rolls to make the base of the canapé, brush with a drizzle of olive oil and bake until golden
- Chop the seedless tomato into small cubes, the onion into smaller cubes, mix the two
- Add lemon juice, olive oil, salt, black pepper and tabasco to taste
- Cut the burratas so that they are in good proportion to the size of the canapé.
- Assemble the canapés with a spoonful of tomato tartar, a burratinha and a small spoonful of basil pesto
- Finish with a dill leaf to contrast all the flavors and a drizzle of olive oil on top.
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