STEPS
– Score skin of Heirloom Tomato & drizzle with our Zoë Basil extra virgin olive oil.
– Sprinkle Tomato with our Zoë Fleur de sel and our black pepper.
– Roast in oven on  a parchment lined baking sheet at 425 for 15 min.
– On a separate baking sheet lined with parchment paper, great good quality Parmesan cheese and bake in the oven at 400 until Parmesan becomes crispy and create a parmesan tuile.
– As soon as will comes out of the oven, sprinkle with a Zoë wild oregano.
– Let everything cool down before plate assembly.


PLATING 

– Use medium sized plate and drizzle Zoë Extra virgin olive oil and Zoë Basil infused olive oil. ( use more of the natural oil if you prefer less taste of Basil)
– Place parmesan tuile in center of the plate and sit the Burrata on top .
– Sprinkle with Zoë Fleur de sell & black pepper.
– Cut the Heirloom Tomato from the bottom leaving the top still attached and place over Burrata.
– Please a small bouquet of basil leafs in the center of the tomato.
– Drizzles a little bit of Zoë white balsamic over Tomato with some more pepper and wild oregano.

Enjoy! Recipe brought to you by our good friend Chef Mathieu Masson-Deceppe