Ingredients
- 1 burrata cheese
- 2 cups cherry tomatoes
- 1/4 cup olive oil
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- 2 tbsp pesto
- 3 cloves garlic crushed
- Salt to taste
- Pepper to taste
- Fresh basil leaves
- Pine nuts for topping
Instructions
- Preheat the oven to 175°C (350°F).
- Place the cherry tomato clusters in a baking dish along with the crushed garlic cloves.
Nutrition
Notes
Pro Tips
- Room temperature burrata or bust: Twenty to 30 minutes on the counter, still in its liquid. Cold burrata stays firm and never gives you the creamy spill this plate is built around.
- Watch the tomatoes, not the clock: Ovens vary, and tomatoes go from perfectly blistered to collapsed fast. Start checking at 10 minutes and pull them when they're tender but still holding their shape.
- Drain the burrata well: Lift it gently from its tub and let the water drip off completely before plating. Extra water on the plate thins out those beautiful pan juices.
- Warm the bread too: Five minutes in the oven alongside the tomatoes turns a loaf from good to great. Cold bread against a warm plate is a missed opportunity.
- Toast the pine nuts: Two or 3 minutes in a dry skillet until golden, shaking constantly. It deepens their flavor and adds real crunch against all that creaminess.
- A pinch of chili flakes changes everything: If your table likes a subtle heat, a small pinch over the finished plate plays beautifully with the honey and cream.