Burrata with blistered tomatoes
- Sauté capers until crispy in olive oil
- Add thinly sliced red onion
- Continue to cook until caramelized
- In a separate pan blister cherry tomatoes on high heat with oil until they split. 5 minutes or so.
- Bake crostini coated in olive oil and salt until lightly brown and crispy.
Layer tomato, onion and caper on the crostini. Top with Burrata and finish with EVOO and micro greens for presentation
