Heirloom Tomato Granita with Burrata
Recipe by RPM Italian
This Heirloom Tomato Granita with Burrata recipe from RPM Italian is a showstopping appetizer that’s easier to pull off than you’d expect. Juicy tomatoes, creamy burrata, and grated frozen heirloom tomato come together for a fresh, elegant bite — perfect with crisp ciabatta on the side.
Heirloom Tomato Granita with Burrata
A frozen tomato-topped treat for the table
Yield: 2 servings
Ingredients:
1 large heirloom tomato, frozen
5 cherry tomatoes, halved
1 ball burrata
2 Tbsp. red wine vinaigrette
basil leaves, for garnish
olive oil to drizzle
fresh cracked pepper
sea salt (chef recommends Maldon)
sliced ciabatta bread, for dipping
Method:
1. Toss the cherry tomatoes with 2 Tbsp. red wine vinaigrette and season with salt and fresh cracked pepper.
2. Place tomatoes in the center of a serving plate, then place the burrata over the top of the tomatoes. Finish with sea salt, pepper, and a drizzle of olive oil.
3. Garnish with basil leaves around the dish.
4. Take the heirloom tomato out of the freezer and wrap one end with a small kitchen towel. Using a coarse “microplane” grater, grate the frozen tomato over the dish until it resembles a tomato snow cone.
5. Serve immediately with a side of freshly toasted ciabatta for dipping.
