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Tomato carpaccio
With raspberries & burrata
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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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Jamie Magazine
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Method
- Recipe by Greg Marchand
- 1. Arrange the tomato slices on a plate. Season with salt, pepper and olive oil.
- 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.
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