2 x 125 g burrata , or good-quality mozzarella cheese
a few sprigs of fresh basil
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Recipe From
Jamie Magazine
By Greg Marchand
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Method
Slice the tomatoes and arrange on a plate. Season with sea salt, black pepper and oil.
Douse the raspberries with a drizzle of raspberry vinegar and crush with a fork.
Tear the burrata and scatter over the tomatoes, drizzle over the raspberry dressing and pick over the basil leaves to serve.