Main courses

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

fresh basil

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.