Burrata in Bloom

• 1 ball burrata
• batch No. 5 Tomato Relish, as needed
• Basil oil, for garnish
• Fennel fronds, to garnish
• Sea salt, to season

Basil Oil

• 2 cups basil leaves, picked
• 1 cup extra virgin olive oil
• Pinch of sea salt

Basil Oil

• Bring a pot of water to the boil and prepare an ice bath.
• Blanch basil leaves for 10 seconds, then immediately transfer to the ice bath to cool.
• Drain and pat dry with a paper towel.
• Blend basil with olive oil and salt until smooth.

To Serve

1. Spread a generous spoonful of batch No.5 tomato relish in the centre of the plate.
2. Gently place the burrata on top.
3. Season the burrata with a pinch of sea salt.
4. Drizzle with basil oil.
5. Garnish with fennel fronds and serve immediately.