CHARLOTTE, NC (WBTV) - Local Summer Caprese
By Got to Be NC Competition Dining Series' Fire in the City Competitor
Chef Clark Barlowe of Heirloom Restaurant
1 UAV Truffle Burrata (Available at Charlotte Regional Farmers Market Saturday Mornings)
2 Heirloom Tomatoes
2 Sprigs Fresh Thyme
1 Cup Blended Oil
1/2 Cup Herb Vinegar
3T Olive Oil
10 Micro Basil Leaves
Method of Preparation:
1. Mince shallot and chop thyme and macerate in vinegar for a minimum of 20 minutes,
maximum of 1.5 hour.
2. Add Dijon to maceration and slowly add oil to form vinaigrette, finish with olive oil.
3. Slice and arrange tomatoes on plate, add burrata to plate, add basil leaves and finish with
4. Serve cold. Remember all ingredients are available at local farmers markets. As always at
Heirloom it has got to be NC!