15m
PREP TIME
9
INGREDIENTS
Servings: 4
Ingredients
- 2 to 3 medium heirloom tomatoes, very thinly sliced
- 1 medium grapefruit, peeled, sliced into very thin rounds
- 1/2 teaspoon sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon McCormick® Pure Ground Black Pepper
- 2 tablespoons Yuzu Kosho Butter, cut into small chunks
- 1 ball Burrata cheese, sliced into small rounds
- 1 18-inch baguette, warmed and sliced
- microgreens, to garnish
KEY PRODUCTS
INSTRUCTIONS
- 1 Layer tomatoes and grapefruit on large serving platter, alternating and overlapping slices. Sprinkle evenly with sugar, salt and pepper.
- 2 Sprinkle Yuzu Kosho Butter evenly over top of tomato and grapefruit slices. Using a small hand-held torch, held about 4 inches above the dish, lightly brown the butter using a slow even motion. Turn off flame immediately once desired degree of browning is reached.
- 3 Top Tomato Grapefruit Carpaccio with sliced burrata and garnish with microgreens, if desired. Serve with warm baguette slices.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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