- 2 Red Sun Farms tomatoes
- 4 Burrata Cheese, left whole
- 2 Avocado
- 8 bacon strips, small diced
- ⅛ c Basil
- Olive oil, to taste
- Kosher salt and black pepper, to taste
- Slice tomato to desired thickness.
- Cut avocado into wedges.
- Render the bacon over medium high heat until crisp and reserve.
- Cut basil into fine ribbons (Chiffonade).
- Lay tomatoes on bottom of plate.
- Place Burrata cheese in center.
- Place avocado around cheese.
- Top with warm bacon, basil, and olive oil.