Ingredients:
- 4 oz. burrata
- 1 Blood orange
- 1 Navel orange
- 1 Grapefruit
- ½ cup cherry tomatoes, halved
- Zest of 1 lemon
- Freshly ground black pepper and salt (to taste)
- Chopped pistachios
- Basil (to garnish)
Preparation:
Time: 25 minutes
Yield: 4 Servings
- Using a knife, supreme the blood orange, navel orange, and grapefruit. Do this by standing up the orange upright and, using a knife, cut downward along the curve of the fruit to remove the peel and white pith, exposing the flesh. Hold the peeled orange in your hand. Use your knife to carefully cut between the membranes, slicing close to each side of a segment to release it. Repeat for all segments.
- Combine the citrus with cherry tomatoes in a bowl and toss with A L’Olivier Lemon EVOO, lemon zest, salt, and pepper.
- Place the burrata in a serving bowl. Arrange citrus segments and tomatoes around the burrata.
- Top with chopped pistachios, fresh basil, and ground pepper and salt.
