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.

This recipe is featured in the Flavourful Fats Trend...

This recipe is featured in the Flavourful Fats Trend of the Flavour Forecast 23rd Edition. Explore more Flavour Forecast recipes here.

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