Burrata, Roasted Tomatoes and Basil Pesto Bowl

Ingredients

• 55 g Extra-virgin olive oil (About 40 g (3 tbsp) for roasting and about 1 tbsp for finishing; the pesto portion is about 55 g (1/4 cup), with more optional to loosen.)
• 300 g Sweet cherry tomatoes
• 1 tsp Italian seasoning (@justspices_uk)
• 1 Burrata (Fresh; @galbaniuk)
• 30 g Fresh basil
• 2 Garlic (Cloves)
• 15 g Parmesan (Grated)
• 70 g Pine nuts (Toasted; reserve some for finishing.)
• 0.5 Lemon juice (Juice of 1/2 small lemon)
• Salt (To taste; about 1 tsp is specified for the tomatoes, with additional salt for pesto.)
• Black pepper (To taste, for tomatoes and pesto.)
• Bread (Crunchy bread for dipping; amount not specified.)
• Butter (For spreading on the toasted bread; amount not specified.)

Steps

1. 1

   Preheat the oven to 180°C (360°F). Add about 40 g (3 tbsp) of the olive oil to a baking tray.

2. 2

   Add the cherry tomatoes, Italian seasoning, and about 1 tsp salt and pepper to the tray.

3. 3

   Roast for 30–45 minutes, until the tomatoes are soft and bubbling.

4. 4

   While the tomatoes roast, put the basil, garlic, Parmesan, toasted pine nuts, the pesto portion of olive oil, lemon juice, and salt and pepper into a food processor.

5. 5

   Blitz until combined. Add more olive oil if you want a looser pesto.

6. 6

   When the tomatoes are done, press them with the back of a spoon so their juices ooze out.

7. 7

   Transfer the tomatoes and their juices to a serving bowl. Tear the burrata apart and add it to the bowl.

8. 8

   Drizzle with about 1 tbsp olive oil and spoon over puddles of pesto.

9. 9

   Finish with some toasted pine nuts. Toast crunchy bread, butter it, and serve for dipping.

Notes

The author says additional olive oil may be added to loosen the pesto. The source does not specify the amount of bread or butter. Pine nuts are listed as toasted; reserve some for the finish.

Nutrition per serving

• starter
• appetizer
• vegetarian
• gluten-containing
• baked
• date night
• Valentine's Day