The other essential ingredient to the success of this dish is an italian cheese called Burrata. Burrata is a cow-milk based cheese similar to buffalo mozzarella cheese, but with a softer texture and taste. It's in season at the moment, according to my local fromager (cheese monger). Burrata cheese is amazingly delicate and mouth-watering good. I highly recommend you try it, if you are lucky enough to have access to this wonderful cheese.
As it goes, this idea came to mind because of my continued fixation on citrus & avocado pairing. It's loosely based on the Cocktail d'agrumes et Crevettes recipe previously posted (only no shrimp here, and instead, a nice ripe tomato that tastes like ripe tomatoes should). Yum!
Ingredients - 8 people
2 ripe avocados
4 vine-ripe tomatoes
2-3 succulent oranges
2 balls of Burratta cheese (approximately 300 g)
salt & pepper
- Pit the avocado and slice thinly in the horizontal sense. Cover with lemon juice to prevent discoloration.
- Peel and slice horizontally the tomatoes.
- Peel and slice horizontally the orange.
- Remove Burratta from its wrapping and place in a flat container (since once you pierce into it, it will leak all over! Trust me, you're going to want to capture all that rich flavor...by the spoonful!).
- Make a simple vinaigrette (optional). I didn't use a vinagrette here, and it was absolutely delicious, but I offer that as an idea. You can spoon the vinagrette over the avocado, tomatoes and oranges before assembly.
- Assemble so that the millefeuille takes the shape of a tomatoe stack. Season each layer before adding the next.
- Top with a spoonful of Burrata cheese & a slivers of chopped basil. Season with pepper.
- Add an infused oil such as basil oil or chive oil to the base of the millefeuille. Serve with a baguette.