Tomato and Bread Soup flavoured with Balsamic Vinegar of Modena PGI, and Burrata cheese and fresh basil
Ingredients for 4 servings
200g stale bread
600g ripe tomatoes
2 balls of Burrata cheese
500ml vegetable stock
1 clove of garlic
Extra Virgin Olive Oil
Balsamic Vinegar of Modena PGI
Author: Licia Cagnoni
Blanch the tomato in boiling water for 10 minutes. Drain, peel and remove the seeds.
Finely chop the pulp.
Season the clove of garlic in a pan with some tbsp of oil, add the tomato pulp and cook for 10-15 minutes. Add the bread cut in thin slices and some basil leaves torn in pieces.
Let cook and stir frequently, add the hot stock little by little until reaching a soft texture. Cool down and serve the creamed tomato with the burrata cheese.
Finish with a ribbon of Extra Virgin olive oil, some drops of Balsamic Vinegar of Modena PGI and basil leaves julienne cut.