Ingredients

• 600 g burrata
• 4 pcs large tomatoes like ox heart or pisanelli
• basil
• rocket or mixed salad
• mixed crunchy (sunflower seeds, white linseed)
• extra virgin olive oil
• salt

For the recipe of burrata-stuffed tomatoes, empty the tomatoes keeping the pulp you will get and add salt to the inside. Blend 6-8 tablespoons of oil with 8 basil leaves. With a couple of tablespoons season the tomato pulp and mix it with the frayed burrata. Distribute it in the tomatoes and add more basil oil and crunchy seeds. Serve with rocket or mixed salad.

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