Sardines & Chocolat

Ingredients 

• 1 large ball (about 8 ounces) fresh burrata
• 2 to 3 medium heirloom tomatoes, of different colors
• 2 tablespoons Casa de Alba Extra Virgin Olive Oil
• 6 to 8 leaves fresh basil, chiffonaded
• coarse sea salt
• crusty Italian bread, for serving

Preparation

1. Drain the burrata of any liquid, place on a plate and set aside. Do not refrigerate.
2. Slice each tomato into 6-8 chunks and toss in a medium bowl with the olive oil and basil until well-coated.
3. Spoon tomatoes around the burrata and sprinkle with sea salt.
4. Add an extra drizzle of olive oil if desired, then slice open burrata with a sharp knife and serve immediately with crusty bread (make sure to serve with a slightly less sharp knife for spreading).

This recipe inspired by Food Republic.