Recipe: Burrata with Slow-Roasted Tomatoes and Wild Garlic Pesto

One of my favourite foods is undoubtedly burrata. It’s just so creamy and delicious and a nice weekend treat. But, it’s also the easiest thing to use for a lovely starter. When you have burrata you don’t have to work so hard with the rest; just make sure it goes well together.

So for a lovely spring time starter a few weekends ago I made minimal work. Apart from taking the burrata out of the fridge an hour ahead of eating I really didn’t do much; my appliances did all the work for me. The oven slow roasted the cherry tomatoes until jammy and sweet and the food processor made a really delicious wild garlic pesto to smother the burrata with. Add to that some bread and Bob’s your uncle.

Burrata with slow-roasted tomatoes and wild garlic pesto, serves 2

1 x 150g burrata

150 g cherry tomatoes

mild olive oil

1 tsp oregano or herbes de Provence

salt and pepper

1 batch wild garlic pesto

grassy olive oil for drizzling

salt and pepper

bread to serve

Preheat the oven to 150C. Wash and halve the tomatoes. Place them in an oven-proof dish and drizzle with mild olive oil. Add the herbs, salt and pepper and mix to coat. Place in oven for approx 1 hour.

Take the burrata out of the fridge an hour before it’s needed. Make the pesto.

To assemble, place the burrata on a deep plate, place the tomatoes around the burrata and dollop the pesto on top. Drizzle with a grassy olive oil and add salt and pepper. Serve with bread.

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