Burrata with Roasted Tomatoes and Basil Pesto
Prep time: 35 minServes: 4
Pairs with
The burrata's creaminess and the pesto's basil scent match a fresh, light white — Vermentino, Gavi or a Provençal rosé.
Ingredients
- 4 burrata (125 g each)
- 500 g cherry tomatoes
- 3 tbsp olive oil
- 2 garlic cloves, crushed
- Flaky salt and black pepper
- Basil pesto:
- 50 g fresh basil
- 30 g pine nuts, toasted
- 40 g Parmesan, grated
- 1 garlic clove
- 100 ml olive oil
- Salt
- Serving: crusty bread
Method
- 1Roast the tomatoes with olive oil, garlic, salt and pepper at 200 °C for 15 minutes.
- 2Pesto: Blend basil, pine nuts, Parmesan and garlic. Drizzle in olive oil.
- 3Place burrata on plates. Arrange roasted tomatoes around. Spoon pesto. Drizzle olive oil and season with flaky salt.
- 4Serve with bread.