Burrata and Pesto Roasted Baby Plum Tomatoes
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Burrata and Pesto Roasted Baby Plum Tomatoes

Burrata and Pesto Roasted Baby Plum Tomatoes

Sharing Dish | with a Balsamic Glaze

This Italian Style Sides Platter is a delicious starter or sharing dish. Slow roasted pesto tomatoes are topped with creamy burrata drizzled with balsamic glaze. Scoop it all up with homemade herby garlic bread.

Tags:
Veggie
Allergens:
Milk
•Sulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time10 minutes
DifficultyEasy

Ingredients

serving amount

125 grams

Baby Plum Tomatoes

125 grams

Burrata

(Contains Milk)

32 grams

Pesto

(Contains Milk)

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

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Nutritional information

Energy (kJ)1077 kJ
Energy (kcal)257 kcal
Fat20.8 g
of which saturates10.9 g
Carbohydrate8.3 g
of which sugars6.3 g
Dietary Fiber0.9 g
Protein7.9 g
Salt0.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

Instructions

1

a) Preheat your oven to 200°C/180°C fan/gas mark 6.

b) Pop the tomatoes onto a baking tray. Drizzle with oil, season with salt and pepper and toss to coat. 

c) When the oven is hot, roast the tomatoes on the middle shelf until they’re softened and starting to burst, 12-15 mins.

2

a) Meanwhile, drain the burrata.

b) Once the tomatoes have roasted, add them to a serving bowl, drizzle over the pesto and gently stir to combine.

3

a) Place the burrata in the centre of the roasted pesto tomatoes.

b) Drizzle the balsamic glaze over the burrata and tomatoes to finish.

Enjoy!