A delicious side dish for grilled meats or as a salad for your summer cookouts!
5 medium sized garden tomatoes
4 ounces nonpareil capers, or caper-berries, drained
1 ball Burrata cheese
1 tablespoon fresh lemon juice
1/2 teaspoon fresh lemon zest
extra virgin olive oil for drizzling
Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty
- Preheat your outdoor (or indoor) grill according to manufacturer's directions. In a bowl with a whisk or flat wooden spoon, mix the burrata cheese with the lemon juice and zest until light and fluffy. Cover and refrigerate until ready to serve.
- Wash and dry your beautiful fresh tomatoes. Slice 1/2 inch thick, and lay out on to a paper towel to absorb excess moisture. Sprinkle the tops with my Persian Rub Seasoning.
- Oil the grate on your grill generously with a high heat cooking spray or oil. Lay the sliced and seasoned tomatoes face down on the grill, and allow them to cook and char. Depending on the heat from your grill will let you know how long to cook. Check after 5 minutes. Remove the slices to a plate or platter and let cool to room temp.
- Arrange the grilled tomatoes on your platter. Sprinkle the top with the capers, and little more Persian Rub. Add a generous spoonful of the whipped lemon burrata. Finally drizzle with Olive Oil before presenting and get ready to DIG IN!