Italian Style Summer Sides Platter
Burrata, Slow Roasted Pesto Tomatoes and Herby Garlic Bread | Serves 2
This Italian Style Summer 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
125 grams
Baby Plum Tomatoes
3 unit(s)
Garlic Clove**
20 grams
Unsalted Butter
(Contains: Milk)
1 sachet(s)
Mixed Herbs
2 unit(s)
Ciabatta
(Contains: Cereals containing gluten)
32 grams
Fresh Pesto
(Contains: Milk)
125 grams
Burrata
(Contains: Milk)
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
2 tbsp
Olive Oil
Utensils
Instructions
a) Preheat your oven to 200°C/180°C fan/gas mark 6.
b) Pop the tomatoes onto a baking tray. Drizzle with oil and season with salt and pepper.
a) When the oven is hot, roast the tomatoes on the middle shelf until they’re softened and starting to burst, 12-15 mins.
a) In the meantime, peel and grate the garlic (or use a garlic press).
a) In a small bowl, add the garlic, butter, mixed herbs, olive oil (see pantry for amount) and 1/4 tsp salt. Season with pepper, then mix well.
b) Halve the ciabatta and lay onto a baking tray, cut-side up. Spread over the garlic butter, then cut diagonally into triangles.
a) Next, bake the garlic bread triangles on the top shelf of your oven until golden, 5-6 mins.
b) Meanwhile, drain the burrata.
a) Once the tomatoes have roasted, add them to your serving dish, drizzle over the pesto and stir gently to combine.
b) Pop the burrata in the centre of the roasted pesto tomatoes and drizzle over the balsamic glaze.
c) Add your baked garlic bread to a serving plate and serve alongside.
Enjoy!
