Fill a small, high-sided saucepan with about 1/2 inch of Filippo Berio Extra Light Olive Oil. Heat over medium until the oil is hot but not smoking. It should shimmer, indicating it’s ready for frying.
Carefully drop 2 to 3 basil leaves into the hot oil. Stand back a little since the leaves will sputter and pop as they hit the oil.
Fry the basil leaves for about 10 to 15 seconds, until the sputtering dies down. You want them to turn a crisp, vibrant green.
Once done, remove them from the oil with tongs and transfer them to a paper towel-lined plate to drain excess oil.
Repeat this process with the remaining basil leaves. As you do, you’ll notice how fragrant your kitchen becomes.
While your basil is frying, preheat your grill or broiler. You want it hot so that when you grill the flatbread, it will heat through beautifully.
Brush each flatbread with a light layer of Filippo Berio Organic Extra Virgin Olive Oil. This adds flavor and helps in creating a nice, crispy texture.
Place the flatbread on the grill or under the broiler for about 2 to 3 minutes. Keep an eye on it—once it’s heated through and has grill marks, it’s ready to be taken off.
Transfer the grilled flatbread to serving plates. Spread generous amounts of burrata cheese over the top.
Arrange thin slices of heirloom tomatoes over the burrata, slightly overlapping them for a beautiful presentation.
Drizzle more Filippo Berio Organic Extra Virgin Olive Oil over the tomatoes and sprinkle with freshly ground black pepper and flake sea salt.
Finally, top everything off with the crispy basil leaves you prepared earlier. Serve the Heirloom Tomato Flatbread immediately while it’s warm and inviting.
