Roasted tomatoes with burrata and avocado-mango vinaigrette

Ingredients for 5 servings:

• 10 Roma tomatoes
• 2 avocados
• 1 ½ mangoes
• 1 lime(s), juice
• 4 tbsp soy sauce
• 2 burrata
• 10 basil leaves
• 1 tsp Balsamic vinegar, old
• 2 tbsp sesame, black
• 20 g panko
• 20 g breadcrumbs
• Oil for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

from the show “The Perfect Dinner” on VOX from 07.01.2025

For the vinaigrette, squeeze the juice of the lime. Halve the avocado, remove the pit, and scoop out the flesh from the skin with a spoon. Cut into small cubes. Peel the mango, remove the flesh from the pit, and also cut into small cubes. Place the avocado and mango cubes in a bowl and mix with the soy sauce and lime juice. Toast the black sesame seeds in a pan without oil and add to the avocado and mango mixture. For the tomatoes, remove the stems and trim the ends of the tomatoes. Cut the tomatoes into even slices, approximately 6 mm thick. Mix the panko breadcrumbs and breadcrumbs in a deep dish. Coat the tomato slices on both sides in the breading. Heat the oil in a large pan and fry the tomato slices until golden brown, then place on a plate. To serve, pour the avocado and mango vinaigrette over the fried tomato slices. Drain the burrata, roughly tear it into pieces, and scatter it over the tomatoes. Drizzle with aged balsamic vinegar and roughly tear the basil leaves over the top. Claudia prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 2 in Koblenz on Tuesday, January 7, 2025.