Tomato Grapefruit Carpaccio with Yuzu Kosho Butter

Name: Tomato Grapefruit Carpaccio with Yuzu Kosho Butter
Prep time: 15 min
Yield: 4
Cuisine: Canadian,
Ingredients: 2 to 3 medium heirloom tomatoes very thinly sliced; 1 medium grapefruit sliced into very thin rounds; 1/2 tsp (2 ml) sugar; 1/4 tsp (1 ml) kosher salt; 1/4 tsp (1 ml) pepper ground black; 2 tbsps (30 ml) Yuzu Kosho Butter cut into small chunks; 1 ball (about 8 ounces/225 grams) Burrata cheese sliced into small rounds; 1 (18-inch/45-cm) baguette warmed and sliced; microgreens to garnish (optional)

In this refreshing twist on carpaccio, Yuzu Kosho Butter transforms into a vinaigrette once torched, delivering bright, aromatic flavour to every bite of rich burrata, tangy tomato, and caramelized grapefruit.

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INGREDIENTS 4 SERVINGS

2 to 3 medium heirloom tomatoes , very thinly sliced
1 medium grapefruit , sliced into very thin rounds
1/2 teaspoon (2 milliliters) sugar
1/4 teaspoon (1 milliliter) kosher salt
1/4 teaspoon (1 milliliter) Ground Black Pepper
2 tablespoons (30 milliliters) Yuzu Kosho Butter , cut into small chunks
1 ball (about 8 ounces/225 grams) Burrata cheese , sliced into small rounds
1 (18-inch/45-cm) baguette , warmed and sliced
microgreens , to garnish (optional)

Preparation

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.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon

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