DI STEFANO BURRATA Cabernet Tomatoes / Fava Beans / Wild Arugula / Basil Pesto
1 each On-the-vine Bunch Cabernet Tomatoes, seasoned w/ olive oil & salt and roasted
1 each Di Stefano Burrata (pulled apart into 6 equal size pieces)
¼ cup Fresh Fava Beans, shucked and blanched
¼ cup Wild Arugula
1 tsp. Chives, snipped into 1 inch pieces
2 Tbsp. Basil Pesto
2 tsp. Lemon Oil
Season & roast in 375°F oven, one each on-the-vine bunch of Cabernet Tomatoes until the skin starts to blister, 3 to 4 minutes, then allow to cool.
Place the roasted on-the-vine tomatoes on a plate and arrange the pieces of fresh Burrata around the tomatoes.
In a small mixing bowl, toss the Wild Arugula, Fava Beans and Chives with the Lemon Oil and put on top of and around the tomatoes as well.
Dress the plate with Basil Pesto and serve.