Infuse: Oil, Spirit, Water (9 page)

2 large heirloom tomatoes

1 cup of mixed cherry tomatoes

8 oz burrata cheese

Sea salt

Freshly ground black pepper

Basil Oil

1 bunch of basil leaves

i.
Slice the heirloom tomatoes into 1/2 inch rounds and arrange in a layer on a plate. Halve the cherry tomatoes and arrange on top of the base layer.

ii.
Place the burrata in the middle of the plate on top of the tomatoes. Add salt and pepper to taste and drizzle Basil Oil over the tomatoes.

iii.
Finish with leaves of basil and an extra dose of Basil Oil. Serve with good crusty bread.

4 tablespoons of butter

1 tablespoon of honey

1 teaspoon of sriracha hot sauce

1/4 cup of popcorn kernels

2 tablespoons of canola oil

Sea salt

i.
Place the butter and honey in an 8 oz Mason jar and microwave, uncovered, for 30 seconds.

ii.
Add the sriracha and stir to combine.

iii.
Combine the popcorn kernels and canola oil in a heavy bottomed pan and cook on the stove, covered, over medium-high heat, shaking occasionally. Remove from heat once the popping stops.

iv.
Place in a bowl and top with the infused butter. Sprinkle with sea salt and enjoy.