Grilled Tomatoes with Burrata Cheese and Green Juice

Main Dishes | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Grilled Tomatoes with Burrata Cheese and Green Juice

Ingredients

Romaine lettuce - ½ piece
Cucumber - ¼ piece
Kale - 0 oz
Cilantro - 6.7 oz
Fresh Lime Juice - 1 tablespoon
Coarse Salt - to taste
Country Bread - 1 piece
Olive Oil - 7 tablespoons
Green Tomatoes - 3 pieces
Wine Vinegar - 1 tablespoon
Ground Black Pepper - to taste
Burrata Cheese - 8.5 oz
Shallot - 1 head
Jalapeño pepper - 1 piece
Roasted Almonds - 2.3 oz
Sea Salt - to taste

Step by Step guide

Step 1

In a blender, finely chop the romaine lettuce, cucumber, kale, cilantro, and ¼ cup of water for about 1 minute until nearly smooth. Strain through a fine sieve into a small bowl or measuring cup, pressing the mixture to extract the juice. You should get about ½ cup. (You can also use a juicer). Add lime juice and salt to taste. Adjust with more lime juice if desired.

Step 2

Preheat the oven to 200˚C (400˚F). Toss the bread pieces with 2 tablespoons of olive oil on a rimmed baking sheet; season with salt. Bake until golden brown and dried out, about 6-8 minutes (stir halfway through). Let the bread cool, then crumble it into smaller pieces by pressing with the bottom of a glass.

Step 3

Preheat the grill. Brush the tomatoes on both sides with 1 tablespoon of oil and grill until lightly charred, about 4 minutes per side. Transfer to plates and drizzle with vinegar, ⅓ cup of green juice, and 1 tablespoon of oil. Season with salt and pepper, and top with burrata cheese.

Step 4

In a medium bowl, combine shallot, jalapeño, almonds, bread crumbs, 2 tablespoons of green juice, and 3 tablespoons of oil; season with salt and pepper. Add cilantro and mix again.