200g stale bread

600g ripe tomatoes

2 balls of Burrata cheese

500ml vegetable stock

fresh basil

1 clove of garlic

Extra Virgin Olive Oil

Balsamic Vinegar of Modena PGI

Blanch the tomato in boiling water for 10 minutes. Drain, peel and remove the seeds.

Finely chop the pulp.

Season the clove of garlic in a pan with some tbsp of oil, add the tomato pulp and cook for 10-15 minutes. Add the bread cut in thin slices and some basil leaves torn in pieces.

Let cook and stir frequently, add the hot stock little by little until reaching a soft texture. Cool down and serve the creamed tomato with the burrata cheese.

Finish with a ribbon of Extra Virgin olive oil, some drops of Balsamic Vinegar of Modena PGI and basil leaves julienne cut.