Caprese

Mix the honey, vanilla marrow, lemon juice, olive oil and a pinch of salt in a preserving jar with a whisk to make a smooth, creamy dressing. Store the dressing in the refrigerator until use. Shake the jar well just before serving so that the oil, honey and lemon mix again.

Cut a small cross in the bottom of each tomato. Immerse the tomatoes in boiling water for about 45 seconds, then immediately scoop them into a bowl of ice water to stop the cooking process. Let them stand for a minute and carefully peel off the skin. Keep the peeled tomatoes in a sealed container in the refrigerator for at least 30 minutes. Then take them out at least an hour before serving to allow them to come to room temperature.

Place the burrata on a plate and gently break it open slightly to reveal the creamy insides. Place a black tomato on top, and spoon a generous teaspoon of the vanilla dressing over it. Feel free to let the dressing spill out a bit over the plate. Garnish with tomato crumble and fresh basil, giving the dish an extra bite and fresh spiciness.

Thank you to Kirkookt for this masterful recipe that made caprese come alive again.