Jamie Oliver

Tomato carpaccio

With raspberries & burrata

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Tomato carpaccio

Serves 6
Cooks In10 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    175
    9%
  • Fat
    13.4g
    19%
  • Saturates
    6.5g
    33%
  • Protein
    8.5g
    19%
  • Carbs
    3.8g
    1%
  • Sugars
    3.8g
    4%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Greg Marchand

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Ingredients

  • 8 ripe heirloom tomatoes , sliced
  • Extra-virgin olive oil
  • 85 g raspberries
  • 2 x 125 g burrata , or good quality mozzarella, torn
  • A handful of small basil leaves
  • Raspberry vinegar
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Method

  1. Recipe by Greg Marchand
  2. 1. Arrange the tomato slices on a plate. Season with salt, pepper and olive oil.
  3. 2. Douse the raspberries with a drizzle of raspberry vinegar and crush with a fork. Top the tomatoes with the torn burrata, drizzle over the raspberry dressing and scatter with basil to serve.

Tip

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Nutrition per serving
  • Calories
    175
    9%
  • Fat
    13.4g
    19%
  • Saturates
    6.5g
    33%
  • Protein
    8.5g
    19%
  • Carbs
    3.8g
    1%
  • Sugars
    3.8g
    4%

Of an adult's reference intake


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