Baked Heirloom Tomato Caprese with Aged Balsamic & Pesto Foam

Baked Heirloom Tomato Caprese with Aged Balsamic & Pesto Foam

Ingredients

•             4 heirloom cherry tomatoes

•             50 g baby Burrata

•             10 ml olive oil

•             20 gm fresh basil leaves

•             2 g lecithin

•             10 ml Balsamic glaze

•             3 g garlic powder

•             3 g salt

•             3 g black pepper

•             pesto foam and edible flowers

Method

Slice the top of the tomato just enough to scoop out the seeds.

Place the scooped tomato on dry paper towel to remove excess moisture.

Sprinkle each side of the slices with some salt, garlic powder and pepper.

Lay the tomatoes out evenly on the baking sheet. Mist lightly with olive oil.

Bake tomatoes until they get cooked. Remove from the oven and let it cool for about 3-5 minutes.

Cream the baby Burrata to a piping consistency and season.

Shock-blanch the basil leaves, blend it in a food processor along with water.

Add lecithin to the basil-flavoured water and foam it with a stick blender.

Pipe the creamed cheese in the tomato.

Drizzle with Balsamic glaze and top with fresh basil leaves.

Garnish with pesto foam and edible flowers.