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Tomato carpaccio
With raspberries & burrata
Tomato carpaccio
Serves 6
Cooks In10 minutes
DifficultySuper easy
Nutrition per serving
Jamie Magazine
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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
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Jamie Magazine
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Method
- Slice the tomatoes and arrange on a plate. Season with sea salt, black pepper and oil.
- Douse the raspberries with a drizzle of raspberry vinegar and crush with a fork.
- Tear the burrata and scatter over the tomatoes, drizzle over the raspberry dressing and pick over the basil leaves to serve.
Jamie Magazine
