In this recipe we took an out of the ordinary approach to a classic dish by adding oriental spices and lifting the flavour to another dimension. Caprese offers itself to many experiments, try for example vanilla powder instead of cinnamon and fig date balsamico. In this case you might want to leave out the mustard greens and add fresh figs instead.
200g Burrata mozarella
200 g Tomatoes (Brandywine)
Balsamico condimento (12 year old)
Bolenius Spice oil
Fresh basil leaves (Pistou & Spicy Globe)
Fresh Mustard leaves (Ruby streaks)
Salt flakes (to taste)
Ground cinnamon (to taste)
- Prepare and have all ingredients ready at hand.
- Clean and slice the tomatoes in any way you desire. Set aside. Do the same with the mozzarella.
- Clean the basil leaves and the mustard greens. Set aside.
- Mix both oils and sprinkle some on the bottom of your serving plate. Drizzle a bit of the vinegar on top. Arrange all mustard greens on top of the condiments.
- Add all of the burrata and tomatoes, covering the greens. Drizzle more oil and vinegar. Add the salt flakes and cinnamon to taste.
- Finally decorate with basil leaves in an eye catching manner.
Serve immediately and enjoy the dashing flavours!
Here are the exact things we used:
- Burrata mozzarella: we like the one from Lindenhoff
- Brandywine tomatoes: homegrown, grow your own? Try seeds from de nieuwe tuin
- Balsamico Condimento: we used Reale, Riserva Real Casa 12 year old. We got this one while we were in Italy ourselves, you could try buying online here
- Olive Oil: we used Finca Forata
- Bolenius Spice Oil: we buy ours directly at the restaurant
- Basil & mustard leaves: those were homegrown, you could get the seeds here & here
- Salt: we used Cornish sea salt flakes (bought at the Sligro Forepark, Den Haag)
- Cinnamon: we got ours directly from India via a friend
- Serving plate: ours is a ASA “à table”
- Table runner: made by Fabulously Dutch, alas sold out already…