Tonight’s appetizer was born out of the philosophy of creating with what’s at hand. I only had one small heirloom tomato left and was making dinner for three people so after diving into the fridge I came up with this recipe, which ended up being a big hit.
Chop up some hot house cucumber with fresh mint leaves and add some finely chopped leek and shallot. Toss with a little salt and pepper, balsamic vinegar, and olive oil. Then chop up some kalamata olives and heirloom tomato and add to the mix. Place a bed of the mix on a plate and place some room temperature burrata cheese on top. Decorate with fresh mint leaves and serve. Let me know how it turned out for you after you try it!