Burrata and Pesto Roasted Baby Plum Tomatoes
Serves 2 | with a Balsamic Glaze
Slow roasted pesto tomatoes, burrata and balsamic glaze are a sure way to elevate any meal.
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.
Ingredients
125 grams
Baby Plum Tomatoes
125 grams
Burrata
(Contains Milk)
32 grams
Pesto
(Contains Milk)
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Nutritional information
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, 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.
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.
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!
