In this refreshing twist on carpaccio, Yuzu Kosho Butter transforms into a vinaigrette once torched, delivering bright, aromatic flavor to every bite of rich burrata, tangy tomato, and caramelized grapefruit.
This recipe is featured in the Flavorful Fats Trend of the Flavor Forecast 23rd Edition. Explore more Flavor Forecast recipes here.
Ingredients
- Yuzu Kosho Butter
- 1 cup unsalted butter, room temperature
- 2 tablespoons yuzu kosho store bought or prepared
- 2 each garlic cloves very, finely chopped
- Tomato Grapefruit Carpaccio
- 2-3 each assorted heirloom tomatoes very, thinly sliced
- 1 each medium grapefruit, into very thin rounds, peeled, sliced
- 1/2 teaspoon sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon Black Pepper, pure, ground
- 2 tablespoons yuzu kosho butter cut into small chunks
- 1 each ball burrata cheese into small rounds, sliced
- 1 each baguette and, warmed, sliced
- microgreens, to garnish
Nutrition Information
(per serving)
In this refreshing twist on carpaccio, Yuzu Kosho Butter transforms into a vinaigrette once torched, delivering bright, aromatic flavor to every bite of rich burrata, tangy tomato, and caramelized grapefruit.
This recipe is featured in the Flavorful Fats Trend of the Flavor Forecast 23rd Edition. Explore more Flavor Forecast recipes here.
Instructions
Yuzu Kosho Butter
- Place all ingredients in small bowl. Puree with immersion blender until well blended and smooth. Spoon butter onto plastic wrap. Roll into a log about 1-inch in diameter. Wrap tightly and refrigerate until firm. Reserve for service.
Tomato Grapefruit Carpaccio
- Shingle tomato and grapefruit slices on serving platter. Sprinkle evenly with sugar, salt and pepper. Dot with Yuzu Kosho Butter. Melt butter using a blowtorch until lightly browned.
- Top Carpaccio with sliced burrata and garnish with microgreens, if desired. Serve with warm baguette slices.
