Heirloom Tomato, Pickled Melon, Burrata Salad with Stout Balsamic Glaze

Heirloom Tomato, Pickled Melon, Burrata Salad with REDROCK Stout Balsamic Glaze

with Red Rock Park City Chef Kyle Smith

  • 1 Large Heirloom Tomato
  • 1 LB Melon
  • 1 QT Pickling Liquid
  • 1 Ball of Burrata
  • 10 Leafs of Thai Basil
  • 1 Baguette Bread
  • To Taste Smoked Sea Salt
  • To Taste Fresh Cracked Black Pepper
  • 1 Tablespoon Olive Oil


  • Pickle Melon for at least 2 Hours.
  • Make Stout Balsamic Glaze.
  • Slice Bread and coat with Olive Oil and Salt & Pepper.
  • Place Burrata in Middle of Plate, Slice Melon & Tomatoes and Place around Burrata.
  • Drizzle Olive Oil & Stout Balsamic Glaze Over the Plate Then Sprinkle Smoked Sea Salt & Black Pepper. Garnish with Fresh Thai Basil.
  • Grill off Baguette and Enjoy

Stout Balsamic Glaze
  • 1 Bottle of RedRock Drioma
  • 1 Cup Sugar
  • ½ Cup Balsamic
  • Place in pot and boil till it has reduced enough to coat the back of a spoon. Then let cool.

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