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     

Procedure

• 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.