Caviar is a splurge, but worth it for a taste of this Burrata and Osetra Caviar recipe

Nothing says summertime like a fresh, ripe heirloom tomato. While caprese salad is always welcome, this week’s recipe is a fun, different twist on an old classic. Burrata and Osetra caviar will make your taste buds burst with summertime flavors.

Let’s talk ingredients first. Caviar can be intimidating simply because of unfamiliarity and, frankly, the price point. It isn’t a cheap ingredient. However, a friend named Sonia introduced me to a vegan caviar that is excellent and quite affordable in comparison. It’s called Caviart, and it’s made from seaweed. The Osetra caviar is fish eggs from a black sturgeon, and if you’re so inclined, order some online. Its flavor is nutty and slightly salty, and it’s a fun treat. Caviart — the vegan “caviar” — is available at our local Whole Foods for less than $10. The real-deal caviar will take a much larger chunk out of your wallet — it’s $68 for an ounce, and that was the most affordable option I found online for this particular variety.

Next up, find the most fresh, juicy heirloom tomato you can. The heirloom varieties have more flavor than the newer versions, and they also come in beautiful colors: pink, yellow, purple, orange and, of course, red. Some are striped while others are solid. Just make sure the tomato is ripe or will be ripe when you want to serve it.

Burrata: She’s like fresh mozzarella’s more sophisticated big sister with her sexy center of fresh curd with cream. Think mozzarella but with a softer, silkier center. It’s a summertime treat when the tomatoes are ripe and perfect and also is available at places like Whole Foods and Trader Joe’s.

This recipe comes from a cookbook called “Farina,” which is named after a phenomenal restaurant in Kansas City operated by chef Michael Smith, a talented James Beard Award winner. If you haven’t been to Farina in Kansas City, do yourself a favor and make a reservation in advance. It’s a hopping, beautiful restaurant with the most memorable food I’ve had in years. Smith even greeted us by the table when we went a few months ago and then signed my cookbook. He was as charming, as a great chef should be, and the whole experience left us eager to return to Farina. Cheers to summertime fun on the patio, and perhaps a plate of Burrata and Osetra Caviar with a nice sparkling rose wine to accompany it.

Burrata and Osetra Caviar

1 large ripe heirloom tomato

1 teaspoon fleur de sel (or any quality garnishing salt), divided

12 ounce burrata boule

1 to 2 ounce Osetra caviar (or splurge on what you can afford)

1 tablespoon fresh chives, minced

High quality extra-virgin olive oil, for drizzling

Remove tomato stem and discard. Cut two half-inch thick slices from the tomato. Place tomato slices in the center of an appetizer plate and sprinkle with half the fleur de sel.

Drain burrata on a paper towel and discard the whey water. Cut burrata in half and put each piece on a tomato slice, cut side up. Sprinkle with the remaining fleur de sel. Spoon a dollop of caviar onto the center of each burrata half. Sprinkle top with chives and drizzle generously with extra-virgin olive oil. Serve immediately.

From “Farina” by Michael Smith