Ingredients

The following ingredients have 3 Servings
  • , for frying
  • handful small(ish) fresh basil leaves, washed and completely dried
  • 2 flatbreads (such as naan or lavash)
  • , for brushing and drizzling
  • 16 ounces (2 balls) burrata cheese, cut into pieces
  • 3 small or 2 large heirloom tomatoes, thinly sliced
  • freshly ground black pepper
  • flake sea salt, such as Maldon, for finishing

Instruction

  • Fill a small, high sided saucepan with 1/2-inch of Extra Light Olive Oil. Heat over medium until olive oil is hot but not smoking.Carefully drop 2-3 basil leaves into hot oil: be very careful and stand back as the leaves will spit like crazy as soon as they hit the oil.Fry for 10 to 15 seconds or until the sputtering dies down; remove from oil with tons and transfer to a paper-towel lined plate. Repeat with remaining basil leaves.Preheat grill or broiler. Brush flatbread with a light layer of Extra Virgin Olive Oil and grill or broil for 2-3 minutes or until heated through. Transfer to serving plates.Spread burrata cheese over top of flatbread. Arrange tomato slices on top, slightly overlapping each other for the prettiest presentation. Drizzle with more olive oil, then sprinkle with pepper and sea salt. Top with crispy basil leaves and serve immediately.