Tomato Grapefruit Carpaccio with Yuzu Kosho Butter

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...

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 of the Flavour Forecast 23rd Edition. Explore more Flavour Forecast recipes here.

Read More Read Less
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

RELATED RECIPES

REVIEWS