Burrata with sticky roasted tomatoes, pine nuts and basil

Name: Burrata with sticky roasted tomatoes, pine nuts and basil
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: Serves 2
Cuisine: Italian recipes
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

Published: 17 Jun 18
Updated: 18 Mar 24

Test kitchen approved

Roasted tomatoes and a gorgeous ball of fresh, creamy burrata cheese is the taste of summer in a simple starter. The starter is easily doubled to serve 4 or more.

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

Serves 2
Hands-on time 15 min, oven time 45 min

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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

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.
Whizz the basil, lemon juice and zest in a mini food processor with the extra-virgin olive oil and some salt and black pepper.
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.

Recipe from July 2017 Issue

Nutrition

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

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