SEATTLE — Inspired by this recipe from Jillian Harris on Instagram:

Frozen Tomato Burrata 
by Jillian Harris

Ingredients

• Frozen tomatoes
• 1 baguette, thinly sliced
• Burrata
• Pesto
• Flaky sea salt, to finish
• Basil Olive Oil
• 1 cup fresh basil
• 1 cup olive oil
• 1 clove garlic
• 1 tsp sea salt

Directions

• Make your basil olive oil: Add basil, olive oil, garlic and sea salt to a blender and blend until smooth. Strain it through a fine sieve and set aside.
• Toast your baguette slices: Brush each slice with olive oil and pop them in the oven at 375°F for about 8–10 mins or until golden and crispy.
• Grate the frozen tomatoes: Use a cheese grater to shave the frozen tomatoes into fluffy tomato shavings.
• Assemble the burrata: Spread a spoonful of pesto (I just used the leftover basil pulp from the basil olive oil that I made) onto your serving dish, then place the burrata on top, pile on the frozen tomato shavings, drizzle with your homemade basil oil and finish with a pinch of flaky salt.

Segment Producer Suzie Wiley. Watch New Day Northwest at 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.