Tomato & Barrata Recipe
fathead honeycomb + olive oil + basil + aged balsamic glaze + grilled crostini
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Ingredients
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Fathead Honeycomb
Tomato & Burrata Topping
Grilled Crostini
Method
Fathead Honeycomb Preparation
Prepare the Dough
Preheat your oven to 400°F (200°C). In a microwave-safe bowl, combine the mozzarella cheese and cream cheese. Microwave for about 30 seconds or until melted. Stir until smooth.
Mix Dry Ingredients
In a separate bowl, mix the almond flour, baking powder, and salt together.
Combine Ingredients
Add the melted cheese mixture to the dry ingredients. Add the egg and stir until a dough forms.
Shape and Bake
Spread the dough onto a parchment-lined baking sheet, shaping it into a honeycomb pattern or as desired. Bake for 12-15 minutes or until golden brown. Let it cool before cutting.
Tomato & Burrata Topping Assembly
Prepare Tomatoes
Dice the ripe tomatoes and place them in a mixing bowl. Season with salt and black pepper to taste.
Add Burrata and Basil
Tear the burrata cheese into pieces and add it to the tomatoes. Add the fresh basil leaves and gently mix.
Drizzle with Olive Oil and Balsamic
Drizzle the aged balsamic glaze and extra virgin olive oil over the mixture. Toss gently to combine.
Grilled Crostini Preparation
Final Assembly
Serve the Dish
Arrange the grilled crostini on a serving platter. Top each slice with the tomato and burrata mixture. Serve immediately.