Grapefruit, Heirloom Late Summer Tomatoes, Fried Croutons, Burrata Cheese, Basil

Recipe Courtesy of Estate Chef


½ ea. California Ruby Grapefruit
4 ea. Heirloom Garden Tomatoes
1 C Crusty French Bread Cubes
1 ea Burrata Cheese
1 oz Garden Basil, small leaves
½ C Extra Virgin Olive Oil
Salt and Black Pepper (to taste)





1. Using a microplane or fine grater, remove the zest from half of the grapefruit and set aside. Cut the ends off of the top and bottom of the grapefruit and the peel away the skin and white pith layer with downward slices to leave the grapefruit flesh peeled clean. Using a small paring knife along each membrane line, slice inward to the center of the fruit to remove the segment of grapefruit (also known as a supreme). Repeat to remove all of the segments.

2. Cube the bread into small, bite-size pieces. In a small pan warm up extra virgin olive oil over medium heat. Carefully pan fry the croutons, stirring and turning to brown evenly, then drain on paper towels. Sprinkle with salt and pepper to taste. Reserve the olive oil for later use.

3. Slice the tomatoes as desired with a sharp knife and arrange on your plate. Place the burrata cheese over tomatoes and garnish with the grapefruit segments and zest, crunchy croutons and basil leaves. Drizzle with olive oil. Season with salt and a few grinds of freshly ground black pepper.

*Late summer tomatoes with early citrus grapefruit and creamy Burrata blend well together.


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