Runny burrata with Quebec cherry tomatoes and strawberries
About 10 cherry tomatoes or grape tomatoes of different colours, halved About 10 fresh ripe Quebec strawberries, halved 80 ml (1/3 cup) extra virgin olive oil (mild) 2 small cloves garlic, freshly minced 1 or 2 pinches Espelette pepper (optional) 10 ml (2 teaspoons) Herbes salées du Bas-du-Fleuve 30 ml (2 tablespoons) fresh basil, finely chopped 30 ml (2 tablespoons) fresh flat-leaf parsley, finely chopped Two or three fresh mint leaves, finely chopped Juice of 1/2 a lemon 250 g (1/2 lb) fresh burrata 30 ml (2 tablespoons) capers 1 small green onion, thinly sliced A few fresh parsley leaves (for garnish) A few fresh mint leaves (for garnish) A few fresh basil leaves (for garnish) Freshly ground fleur de sel and pepper In a bowl, gently combine the cherry tomatoes, strawberries, olive oil, garlic, Espelette pepper, Herbes salées, fresh herbs and lemon juice. Let stand at room temperature for about 15 minutes. Meanwhile, remove the burrata from the brine, pat it dry with paper towels and place it in the centre of a large serving plate. Cut the burrata three or four times at the core to allow the cream to flow out. Spread the tomatoes on top and around the burrata. Drizzle with the fresh herb oil used to flavour the tomatoes and strawberries. Garnish with capers and green onion. Add a few parsley, mint and basil leaves. Sprinkle with freshly ground fleur de sel and pepper to taste. Serve with a crispy baguette.