4 fresh burrata, 4oz. each
Kémia semi-dried cherry tomatoes
Fresh basil leaves, to taste
Extra virgin olive oil, to taste
Salt and black pepper, to taste

1. Drain each burrata.
2. Arrange them in the center of each serving plate.
3. Top with semi-sundried tomatoes and chopped basil leaves.
4. Sprinkle with salt and pepper, and drizzle with extra virgin olive oil.
5. Serve and enjoy.

• Use only fresh basil. Do not chop or cut it with a knife; use your hands to tear the leaves right before serving.
• Burrata is best if served immediately. You should not drain it ahead of time.
• Serve with toasted bread or homemade crackers.
• You can add chopped nuts or sesame seeds and a drizzle of balsamic vinegar glaze for more flavor.