Elaboration:
Chop the tomatoes and cut the pepper into strips. Do the same with the capers. On the plate, put a spoonful of tomato jam on the base and spread it with a spoon, forming a sort of line, which will provide the sweet notes.
Distribute the rocket, leaving the line. Place the burrata on top, responsible for the salty flavours together with the pine nuts. You can leave the burrata whole or open it up a little.
Place the tomato and pepper pieces on top and add the capers.
Finish by adding toasted pine nuts, toasted for a minute in the frying pan. Dress with a drizzle of good extra virgin olive oil from the Sierra de Espadán, well distributed over the top.
Enjoy!