15 min
PREP TIME
9
INGREDIENTS
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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