So tasty! A light dinner to enjoy.
Burrata is often served with tomatoes and with pasta. Since it is a creamier cousin of mozzarella, that makes sense. I was not in the mood for this kind of dish. Fruit and cheese always works together and so I gave that a try. I looked for some nuts to give a bit of texture to the plate, but I was out of nuts. Instead my new package of brown linssed caught my eye. I love to put that in breads or smoothies. Why not with my new dish.
The pot with the orange verbena is still going strong on the balcony. The leaves have a wonderful taste. My bush basil with the strong and a little bitter taste has enough stalks for me to use. As long as we don't get freezing temperatures, I still can harvest.
1 Kaki, 1/2 lime
1 pear
1 burrata (100g)
1 tbsp linseed
Orange verbena Leaves
Basil
Mango balsamic vinegar, olive oil
Smoked sea salt, pepper
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