Ingredients
- 200g / 6 oz fresh burrata cheese
- 1/4 cup basil pesto (preferably homemade)
- 500g / 1 lb (4 cups) cherry or grape tomatoes
- 2 tbsp extra virgin olive oil (for roasting)
- 2 tbsp eschalot (shallot), finely chopped
- 1/2 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 2 tsp white vinegar
- 1/2 tsp salt flakes (or 1/4 tsp cooking/kosher salt)
- 1 tbsp extra virgin olive oil (for finishing)
- Few fresh basil leaves
- Warmed crusty bread, for serving
Instructions
- Remove burrata from the fridge and let it sit at room temperature for 30 minutes to de-chill, keeping it in the water tub.
- Preheat oven to 200°C/400°F (180°C fan).
- In a bowl or directly on a tray, toss cherry tomatoes with olive oil, eschalot, salt, and pepper.
- Spread tomatoes on a tray and roast for 10 minutes until softened but not collapsed.
- Push tomatoes to one end of the tray and drizzle with white vinegar. Do not mix.
- Carefully transfer roasted tomatoes to a serving plate in a single layer.
- Gently drain the burrata and place it on top of the tomatoes.
- Drizzle 1 tbsp of good olive oil over the plate. Randomly dollop pesto. Sprinkle with salt flakes and basil leaves.
- Serve immediately with warmed crusty bread.
- To eat, break the burrata open with a spoon, scoop with tomatoes and pesto onto bread, and enjoy!
Notes
- Use high-quality burrata for best texture and creaminess.
- Homemade pesto enhances flavor but store-bought works too.
- Eschalot (shallot) can be substituted with red onion if needed.
- Warming the bread slightly before serving makes it perfect for mopping up juices.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetiser, Light Meal, Starter
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 of 6 servings
- Calories: 260
- Sugar: 4g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg
