Tomato carpaccio

With raspberries & burrata

Tomato carpaccio

Tomato carpaccio

Serves 6
Cooks In10 minutes
DifficultySuper easy
Nutrition per serving
  • Calories 175 9%
  • Fat 13.4g 19%
  • Saturates 6.5g 33%
  • Sugars 3.8g 4%
  • Protein 8.5g 17%
  • Carbs 3.8g 1%
Of an adult's reference intake
Recipe From

Jamie Magazine

By Greg Marchand
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Ingredients

  • 8 ripe heirloom tomatoes
  • extra virgin olive oil
  • 85 g raspberries
  • raspberry vinegar
  • 2 x 125 g burrata , or good-quality mozzarella cheese
  • a few sprigs of fresh basil
Tap For Method
Recipe From

Jamie Magazine

By Greg Marchand
Tap For Ingredients

Method

  1. Slice the tomatoes and arrange on a plate. Season with sea salt, black pepper and oil.
  2. Douse the raspberries with a drizzle of raspberry vinegar and crush with a fork.
  3. Tear the burrata and scatter over the tomatoes, drizzle over the raspberry dressing and pick over the basil leaves to serve.
Recipe From

Jamie Magazine

By Greg Marchand