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

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

Learn how to make this delicious dish!

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

Directions

  • 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.

Page: [[$index + 1]]
comments powered by Disqus