Roasted Apricots with Burrata, Pickled Shallots and Pine Nuts

Ingredients

• 8 fresh apricots (Halved with stones removed)
• 2 tbsp honey
• 2 tbsp olive oil (For roasting)
• fresh thyme (A few sprigs)
• salt and black pepper (To taste, plus a little extra to finish)
• 1 shallot (Thinly sliced, for pickling)
• 2 tbsp red wine vinegar (For pickling the shallot)
• 2 burrata (For serving; tear over the plate)
• 70 g pine nuts (Toasted)
• baguette or fresh bread (Warm and crusty, for serving)

Steps

1. 1

   Preheat the oven to 200°C (400°F). Cut the apricots in half and remove the stones.

2. 2

   Arrange the apricot halves cut-side up in a baking dish. Drizzle them with the olive oil and honey, season with salt, and scatter the fresh thyme over the top.

3. 3

   Bake for 15 minutes, or until the apricots are soft and lightly caramelised.

4. 4

   Meanwhile, place the thinly sliced shallot and red wine vinegar in a bowl. Leave for 15 minutes to pickle.

5. 5

   Tear the burrata onto a serving plate and spread it out slightly.

6. 6

   Arrange the warm roasted apricots over the burrata, spooning all of the roasting juices over the top.

7. 7

   Scatter the pickled shallots and toasted pine nuts over the apricots. Finish with a little extra salt and black pepper.

8. 8

   Serve immediately with warm crusty bread for dipping into the roasting juices.

Notes

The source does not specify the weight of the burrata or the amount of bread. Serve as a starter for 2–4 people.

Nutrition per serving

• appetizer
• vegetarian
• summery
• roasted
• oven-baked
• make-ahead pickles
• gluten-free without bread