Thyme Brown Butter Cherry Caprese with Soft Burrata
We all know when the caprese salads appear, summer is really in full swing. Let’s introduce a new and slightly decedent version for this summer that incorporates that cherry on top (literally).
Keep the base of a caprese and yes, I use burrata here, but you can also keep to mozzarella if preferred. One thing you will want to try is the beautiful addition of halved cherries - any type is fine that you can get your hands on. These add an extra sweetness and colour for an extra summery version to this beloved dish.
If you have a cherry pitter, use it but otherwise, half the cherries and they should easily spin off the pit.
Now to the brown butter. To be clear, this does not mean burnt butter. Do not burn the butter here as it is not like a burnt butter pasta where that extra nutty/charred flavour works well. For the recipe, the toasted golden flavour is best and this will not happen once the butter is burnt.
The best way to avoid burning butter is to stay close. Don’t turn the pan on and go to water your plants - keep kitchenside as I like to call it. Stir every 10 seconds and once the butter has melted, it’s no more than 1 minute away from being finished. Smell the aromas once the thyme is dropped it, these are the flavours you will taste once coating the rest of the salad.
Hope you enjoy this easy but delicious salad. Great for a quick lunch or perfect for a dinner party side dish as well (you just may want to double or triple the serving as it will go in a shot).
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Cecile
Thyme Brown Butter Cherry Caprese with Soft Burrata
Ingredients
2 tbsp butter
1/2 tsp salt
1/2 tsp thyme leaves
1 1/2 cups mixed coloured cherry tomatoes, cut at different angels
1 burrata ball, torn
3/4 cup cherries, cut in half and stone removed
Sea salt to garnish
1/4 cup each of Basil and fresh oregano to garnish
Method
In a small pan, melt the butter with the salt. Once hot, add the thyme leaves and cook until golden brown (2-3 minutes) but do not burn. Remove from the heat.
In a bowl, mix together the cherries, tomatoes, half of the basil and oregano. Pour over the butter and plate into edged bowls. Top with the torn burrata, extra herbs and sea salt.
