Burrata with sticky roasted tomatoes, pine nuts and basil

Burrata with sticky roasted tomatoes, pine nuts and basil
  • Serves icon Serves 2
  • Time icon Hands-on time 15 min, oven time 45 min

Serve the taste of summer in this simple starter recipe, for two, made with oven-roasted tomatoes and a gorgeous ball of fresh, creamy burrata cheese.

You could also take the flavours from this recipe and make them into a main, in our orecchiette with tomatoes and burrata dinner.

Nutrition: per serving

Calories
593kcals
Fat
53.5g (18.1g saturated)
Protein
20.9g
Carbohydrates
6.1g (5.5g sugars)
Fibre
1.5g
Salt
1g
Calories
593kcals
Fat
53.5g (18.1g saturated)
Protein
20.9g
Carbohydrates
6.1g (5.5g sugars)
Fibre
1.5g
Salt
1g

Ingredients

  • 200g cherry tomatoes, halved
  • 1 fat garlic clove, sliced
  • 3 tbsp extra-virgin olive oil, plus extra for drizzling
  • 1 tbsp balsamic vinegar
  • Small handful of fresh basil, plus extra to serve
  • ½ lemon, zest and juice
  • 100g whole burrata (or buffalo mozzarella)
  • 1 tbsp toasted pine nuts

Method

  1. Heat the oven to 180°C/160°C fan/gas 4. Toss the cherry tomatoes and garlic on a small baking tray with a drizzle of olive oil and some salt and black pepper. Roast for 45 minutes, then drizzle over the balsamic vinegar and leave to cool.
  2. Whizz the basil, lemon juice and zest in a mini food processor with the extra-virgin olive oil and some salt and black pepper.
  3. Divide the roasted tomatoes between 2 plates, top each one with the burrata, then scatter with the pine nuts, basil oil, basil leaves and ground black pepper.

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