{"id":18264,"date":"2026-07-08T11:05:47","date_gmt":"2026-07-08T09:05:47","guid":{"rendered":"https:\/\/www.rebostavilluis.com\/?p=18264"},"modified":"2026-07-08T11:05:47","modified_gmt":"2026-07-08T09:05:47","slug":"burrata-con-tomates-asados-y-vinagreta-de-miel-de-brezo","status":"publish","type":"post","link":"https:\/\/www.rebostavilluis.com\/es\/burrata-con-tomates-asados-y-vinagreta-de-miel-de-brezo\/","title":{"rendered":"BURRATA CON TOMATES ASADOS Y VINAGRETA DE MIEL DE BREZO"},"content":{"rendered":"<p data-path-to-node=\"3\">Cuando aprieta el calor, los platos fr\u00edos son los reyes de la mesa. Pero para no caer en el aburrimiento de la cl\u00e1sica ensalada, desde el <b data-path-to-node=\"3\" data-index-in-node=\"138\">Rebost de l&#8217;Avi Llu\u00eds<\/b> te proponemos un juego de contrastes: la cremosidad fr\u00eda de una buena <b data-path-to-node=\"3\" data-index-in-node=\"230\">burrata fresca<\/b>, la explosi\u00f3n \u00e1cida de unos <b data-path-to-node=\"3\" data-index-in-node=\"273\">tomates asados<\/b>, y el car\u00e1cter intenso, terroso y profundo de nuestra <b data-path-to-node=\"3\" data-index-in-node=\"342\">Miel de Brezo<\/b>.<\/p>\n<p data-path-to-node=\"4\">Esta <b data-path-to-node=\"4\" data-index-in-node=\"5\">miel artesana<\/b> es una de las grandes joyas del verano. Destaca por su textura densa y un sabor floral muy potente que acaba con un toque sutilmente amargo. Estas caracter\u00edsticas la convierten en el ingrediente ideal para <b data-path-to-node=\"4\" data-index-in-node=\"225\">vinagretas gourmet<\/b>, ya que equilibra perfectamente el dulzor de los tomates y la grasa del queso.<\/p>\n<h3 data-path-to-node=\"5\">\ud83d\udcdd Ficha T\u00e9cnica<\/h3>\n<ul data-path-to-node=\"6\">\n<li>\n<p data-path-to-node=\"6,0,0\"><b data-path-to-node=\"6,0,0\" data-index-in-node=\"0\">Tiempo de preparaci\u00f3n:<\/b> 15 minutos.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"6,1,0\"><b data-path-to-node=\"6,1,0\" data-index-in-node=\"0\">Dificultad:<\/b> Muy baja.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"6,2,0\"><b data-path-to-node=\"6,2,0\" data-index-in-node=\"0\">Raciones:<\/b> 2 personas (un <b data-path-to-node=\"6,2,0\" data-index-in-node=\"25\">entrante de verano<\/b> ideal para compartir).<\/p>\n<\/li>\n<\/ul>\n<h3 data-path-to-node=\"7\">\ud83d\uded2 Ingredientes<\/h3>\n<ul data-path-to-node=\"8\">\n<li>\n<p data-path-to-node=\"8,0,0\">1 <b data-path-to-node=\"8,0,0\" data-index-in-node=\"2\">burrata fresca<\/b> de buena calidad (unos 200 g).<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"8,1,0\">250 g de tomates cherry variados (rojos, amarillos, kumato&#8230;).<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"8,2,0\">Unas hojas de albahaca fresca.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"8,3,0\">Sal en escamas y pimienta negra reci\u00e9n molida.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"8,4,0\"><b data-path-to-node=\"8,4,0\" data-index-in-node=\"0\">Para la vinagreta de miel:<\/b><\/p>\n<ul data-path-to-node=\"8,4,1\">\n<li>\n<p data-path-to-node=\"8,4,1,0,0\">4 cucharadas de aceite de oliva virgen extra.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"8,4,1,1,0\">1 cucharada de vinagre bals\u00e1mico o de manzana.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"8,4,1,2,0\">1 cucharada generosa de <b data-path-to-node=\"8,4,1,2,0\" data-index-in-node=\"24\">Miel de Brezo de l&#8217;Avi Llu\u00eds<\/b>.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<h3 data-path-to-node=\"9\">\ud83d\udc68\u200d\ud83c\udf73 Elaboraci\u00f3n paso a paso<\/h3>\n<ol start=\"1\" data-path-to-node=\"10\">\n<li>\n<p data-path-to-node=\"10,0,0\"><b data-path-to-node=\"10,0,0\" data-index-in-node=\"0\">Asar los tomates:<\/b> Lava los tomates cherry y ponlos enteros en una sart\u00e9n a fuego fuerte con un hilo de aceite (o bien 10 minutos al horno a 200 \u00b0C). El objetivo no es cocinarlos del todo, sino que la piel se arrugue y se tueste ligeramente, concentrando todo su sabor dulce y ahumado. Ret\u00edralos y d\u00e9jalos enfriar un poco.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"10,1,0\"><b data-path-to-node=\"10,1,0\" data-index-in-node=\"0\">La emulsi\u00f3n de brezo:<\/b> En un bol peque\u00f1o, a\u00f1ade el aceite de oliva, el vinagre, una pizca de sal y nuestra <b data-path-to-node=\"10,1,0\" data-index-in-node=\"106\">Miel de Brezo<\/b>. Como es una miel muy densa, b\u00e1telo con mucha fuerza con unas varillas peque\u00f1as (o calienta un par de segundos la miel previamente) hasta que se integre completamente y quede una <b data-path-to-node=\"10,1,0\" data-index-in-node=\"299\">vinagreta de miel<\/b> espesa y ligada.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"10,2,0\"><b data-path-to-node=\"10,2,0\" data-index-in-node=\"0\">El montaje:<\/b> En un plato amplio o una fuente bonita, coloca la <b data-path-to-node=\"10,2,0\" data-index-in-node=\"62\">burrata fresca<\/b> entera justo en el centro. Reparte los <b data-path-to-node=\"10,2,0\" data-index-in-node=\"116\">tomates asados<\/b> y sus jugos alrededor del queso.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"10,3,0\"><b data-path-to-node=\"10,3,0\" data-index-in-node=\"0\">El toque final:<\/b> Justo antes de llevar el plato a la mesa, abre ligeramente la burrata por la mitad para que se vea el interior cremoso (la <i data-path-to-node=\"10,3,0\" data-index-in-node=\"139\">stracciatella<\/i>). B\u00e1\u00f1alo todo generosamente con la <b data-path-to-node=\"10,3,0\" data-index-in-node=\"188\">vinagreta de Miel de Brezo<\/b>.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"10,4,0\"><b data-path-to-node=\"10,4,0\" data-index-in-node=\"0\">Aromas:<\/b> Reparte unas hojas de albahaca fresca por encima, a\u00f1ade sal en escamas y un toque de pimienta negra.<\/p>\n<\/li>\n<\/ol>\n<h3 data-path-to-node=\"12\">\ud83d\udca1 Consejo del Rebost<\/h3>\n<p data-path-to-node=\"13\"><b data-path-to-node=\"13\" data-index-in-node=\"0\">Temperaturas:<\/b> Saca la burrata de la nevera al menos 20 minutos antes de consumirla. Si est\u00e1 demasiado fr\u00eda, no apreciar\u00e1s toda su cremosidad. \u00a1Acompa\u00f1a este plato con unas buenas rebanadas de pan de masa madre tostado para mojar el aceite y disfrutar al m\u00e1ximo de tu <b data-path-to-node=\"13\" data-index-in-node=\"267\">miel de proximidad<\/b>!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cuando aprieta el calor, los platos fr\u00edos son los reyes de la mesa. Pero para no caer en el aburrimiento de la cl\u00e1sica ensalada, desde el Rebost de l&#8217;Avi Llu\u00eds te proponemos un juego de contrastes: la cremosidad fr\u00eda de &#8230; <a title=\"BURRATA CON TOMATES ASADOS Y VINAGRETA DE MIEL DE BREZO\" class=\"read-more\" href=\"https:\/\/www.rebostavilluis.com\/es\/burrata-con-tomates-asados-y-vinagreta-de-miel-de-brezo\/\" aria-label=\"Leer m\u00e1s sobre BURRATA CON TOMATES ASADOS Y VINAGRETA DE MIEL DE BREZO\">Leer m\u00e1s<\/a><\/p>\n","protected":false},"author":531,"featured_media":18261,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_joinchat":[],"footnotes":""},"categories":[61],"tags":[],"class_list":["post-18264","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categorizar","infinite-scroll-item","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-50"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>BURRATA CON TOMATES ASADOS Y VINAGRETA DE MIEL DE BREZO - El Rebost de l&#039;Avi llu&iacute;s<\/title>\n<meta name=\"description\" content=\"Descubre esta receta de verano: burrata fresca con tomates asados y una espectacular vinagreta con Miel de Brezo de l&#039;Avi Llu\u00eds. 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