My favourite burrata recipe

burrata cheese

🥗Healthier: mozzarella

💰Cheaper: ricotta

Mozzarella offers a similar texture with fewer calories.

fresh strawberries

🥗Healthier: mixed berries

💰Cheaper: frozen strawberries

Mixed berries provide variety and can be more affordable.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar offers a tangy flavor at a lower price.

Take the burrata out of the fridge and leave on the counter for 30 minutes to take the chill out.

Preheat oven to 200°C/400°F (180°C fan).

Toss the cherry tomatoes with olive oil, eschalot, salt, and pepper. Spread on a tray and roast for 10 minutes until softened but not collapsing.

Gently push the tomatoes to one end of the tray and drizzle over vinegar.

Carefully transfer tomatoes to a plate, spreading them out in a single layer.

Gently drain the water out of the burrata tub and roll the burrata into your hand. Place it on top of the tomatoes.

Drizzle the extra virgin olive oil all over the plate. Dollop pesto randomly all over. Sprinkle with salt flakes and basil.

Serve with crusty bread on the side.

Break into the burrata with a serving spoon and let the center ooze out. Scoop up a bit of everything, pile onto bread, and eat! Don't forget to mop the plate clean.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens