Ingredients
6 mixed heirloom tomatoes
2 Tbsp white balsamic vinegar
100g prosciutto, thinly sliced
1/4 bunch basil, leaves picked
2 fresh burrata
2 Tbsp pine nuts, toasted
Sea-salt flakes and freshly ground black pepper, to season
Method
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Thickly slice half of the tomatoes; cut remaining into wedges.
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On a platter, arrange tomato, drizzle with balsamic, top with prosciutto, basil and burrata. Sprinkle with pine nuts. Season and serve.