Burrata with Sticky Roasted Tomatoes, Pine Nuts & Basil

This might be one of the best things I’v ever made. I also bought one of those part baked sourdough sticks which was just wonderful for mopping it all up. 

Serves 2:
✔️200g cherry tomatoes 
✔️1 large garlic clove, sliced 
✔️3 tbsp extra virgin olive oil
✔️1 tbsp balsamic vinegar 
✔️small handful of fresh basil plus extra to serve 
✔️1/2 a lemon, zest and juice 
✔️ 1 Burrata 
✔️ 1 tbsp toasted pine nuts 

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.

Serve the roasted tomatoes topped with the burrata, then scatter with the pine nuts, basil oil, basil leaves and ground black pepper.

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