The New Caprese, a.k.a. the Best Way to Eat Ripe Heirloom Tomatoes

July 28, 2015

Every once in a while, we eat a restaurant dish so sublime that we order another plate seconds after taking the first bite. At St. Anselm in Williamsburg, Brooklyn, ordering two of the Grilled Tomato and Burrata appetizers is the pro move. Hot and cold, charred and sweet, creamy and crunchy—the dish is practically an ode to the philosophy that food doesn’t get better than simple, fresh ingredients expertly prepared.

We love it so much that associate food editor, Rick Martinez, adapted the dish for you. Behold: a refined new Caprese that gives you an excuse to fire up your grill,…