This side dish it artful simplicity. If you can manage to get your hands on some fresh Burrata, this recipe is such a gorgeous treat on a lazy, sunny afternoon and must be eaten alfresco with a chilled glass of rosé in hand. Burrata is a fresh Italian cheese made from mozzarella and cream, the outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it a lovely soft texture. It is traditionally served fresh and at room temperature.Once roasted, the cherry tomatoes become sticky, juicy with soft skins and are a perfect pair to the creamy Burrata.
200g cherry tomatoes, halved
1 fat garlic clove, crushed
3 tbsp extra-virgin olive oil, plus extra for drizzling
1 tbsp balsamic vinegar
Small handful of fresh basil, plus extra to serve
½ lemon, juice
100g whole burrata (or buffalo mozzarella)
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.
Divide the roasted tomatoes between 2 plates, top each one with the burrata, then scatter with the torn basil leaves and pine nuts, squeeze the lemon juice and season. Add another drizzle of baslamic for good measure.