Burrata with frozen grated tomato and olive oil on a white plate

Burrata with Frozen Grated Tomato (Tomato Snow)

Introduction

Some dishes are not born from tradition, but from a moment.
From the idea that less can become so much more.

This burrata with frozen grated tomato is exactly that. A modern technique inspired by Spanish pan con tomate, reimagined through a minimalist lens – instead of crushing the tomato, it is frozen and finely grated into a delicate “snow”.

The result is unexpectedly intense.
Freezing enhances both the sweetness and acidity of the tomato, while the creamy Burrata creates a perfect contrast.

It looks simple.
But it tastes like a chef’s signature.

Why this recipe works

  • contrast of temperature: room-temperature burrata vs. ice-cold tomato
  • texture: creamy, flowing, delicately crystalline
  • intensity: freezing concentrates tomato flavor
  • minimalism: few ingredients, maximum impact
  • visual appeal: effortless fine dining plating

Ingredients

  • 1 ball of high-quality burrata
  • 2–3 ripe tomatoes (San Marzano or cherry)
  • extra virgin olive oil
  • flaky sea salt
  • freshly ground black pepper

Optional:

  • fresh basil
  • lemon zest
  • white balsamic vinegar
  • finely grated Parmesan

Method

  • Wash the tomatoes and place them in the freezer for at least 4 hours (preferably overnight)
  • Remove the burrata from the fridge about 20 minutes before serving
  • Place the burrata gently on a plate
  • Finely grate the frozen tomatoes directly over the burrata
  • Drizzle with high-quality olive oil
  • Season with flaky salt and black pepper
  • Finish with herbs or lemon zest if desired

Twists – tested combinations

  • add a few drops of white balsamic for a refined acidity
  • finish with finely grated Parmesan for umami depth
  • use infused olive oil (garlic or chilli)
  • place a thin layer of tomato concassé under the burrata for a double tomato effect
  • serve with toasted sourdough or focaccia for texture

Serving

  • serve immediately after grating the tomato
  • ideal as a starter or wine pairing dish
  • best enjoyed with fresh bread

Wine pairing

  • Sauvignon Blanc – crisp acidity balances the creaminess
  • Grüner Veltliner – peppery, citrusy elegance
  • Pinot Noir (light-bodied) – for a subtle, refined contrast

Recipe details

  • Prep time: 10 minutes + freezing
  • Difficulty: very easy
  • Servings: 2
  • Course: starter / appetizer

From the same cellar