Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins

1 lb Organic baby heirloom tomatoes
4 sprigs Rosemary
3 sprigs Thyme
1 bulb garlic, peeled
1/2 cup Olive oil
1/2 cup Canola oil
Salt and pepper to taste

1. In a saucepan, combine the tomatoes, garlic clove, rosemary sprigs, thyme, canola oil, olive oil, salt and pepper. Cook in a 300 degrees on for 25 minutes. Remove from the oven and cool for 15 minutes. Discard the the rosemary sprigs. Reserve the garlic and the oil.

NOTE: This can be store in a clean airtight container for up to 2 weeks.(I store mine a mason jar).This recipe can also be made a day ahead of time.



Measure all the ingredient. Bring a 3 cups of salted water to a boil, blanch the herbs for 6o seconds. Drain through a fine mesh strainer and into an ice water bath to stop the cooking process. Remove from the ice bath, squeeze out any excess water. The herbs should be squeeze dried. Slit the burrata and carefully remove the cream, store in a container/bowl set aside until ready to used. Spread open the cheese and remove any excess cream from the middle.
Yeild: 1 cup
Prep Time: 5 mins
Cook Time: 7 mins
Total Time: 12 mins

3 clove Garlic, chopped
35 g Basil, leaves only
2 g Mint, leaves only
15 g Parsley, leaves only
Salt and Pepper to taste
1.5 oz Pine nuts, toasted
1/2 Italian Burrata Cream
1 oz Parmesan cheese, micro-planed
4 tbsp Olive oil + 1/8 tsp
Bowl with ice cold water for cooling

1. Lightly toss the pine nuts in 1/8 tsp olive oil and lightly toss in a 300 degree oven. In the meantime, bring 3 cups of salted water to a boil and blanch the herbs for 60 seconds. Remove from the water and into and ice bath just util they are cooled. Squeeze out an excess water. Set aside until ready to use.
2. Carefully make a slit in the burrata cheese to remove the cream. Place in a bowl. Open the cheese and remove any excess cream in the middle. Set aside until ready to use.
3. In a food processor add the pine nuts, garlic, herbs, and olive oil. Process until mixture breaks down. Add the Parmesan cheese and 1/2 the burrata cream, process until the mixture comes together and have a slightly smooth texture.  R Taste and adjust season with salt and pepper. Set aside until ready to use.

Screenshot_2016-03-28-15-24-39-1The finish product.



This is an organic yeast free sourdough bread. I brought it at Fairway Market.
Yield: 2 servings
Prep Time: 4 mins
Cook Time: none
Total Time: 4 mins

4 sliced Wheat sourdough bread, toasted or grilled
Burrata herb pesto
Tomato confit, room temp
2 Basil leaves, strips, chiffonade
Salt and pepper to taste
1 tsp Olive oil, for brushing or melted butter

1. If you have a stove top grill, using a pastry brush lightly brush  the bread slices with olive oil or melted butter. If you are using a stove top grill until it is hot enough to mark the bread. If not put it in  325 degree oven and toast for 10 minutes. Remove from oven and cool.
2. In the meantime gather all your other ingredients. Cut the basil leaves into thinly strip/julienne also knows as a chiffonade. Drain the oil from the tomatoes and blot on paper towel to remove any excess oil.
3. Using a butter knife smear some the cheese mixture on the bread. Start arrange the tomatoes on the slices. Drizzle a bit of olive oil and sprinkle some of the fresh basil on top. Serve immediately and enjoy.

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