Burrata Recipe

Preheat the oven to 200°C (400°F). Trim the top 1/4 inch from each garlic head to expose the cloves. Place the heads on a sheet of foil, drizzle with 2 tbs olive oil, sprinkle 1/4 tsp salt, wrap tightly and place on a baking sheet.

Roast the garlic in the preheated oven for 35–45 minutes until very soft and golden. Remove from oven and let cool in the foil for 10 minutes, then squeeze the softened garlic cloves out of their skins into a small bowl and mash to a paste.

Bring a medium pot of salted water to a boil. Add the broccolini stems and florets and blanch for 2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

In a food processor, combine the blanched broccolini, roasted pistachios, basil, parsley, 2 garlic cloves, 1 tsp salt, 1 tsp red chile flakes, 2 tbs lemon juice and 30 g grated Parmesan (if using). Pulse until coarsely chopped.

With the processor running, drizzle in 120 ml extra-virgin olive oil until the mixture becomes a loose, spoonable pesto. Taste and adjust seasoning with more salt, lemon or chile flakes as desired. If the pesto is too thick, add 1–2 tbs water or more oil to loosen.

Stir in 1 tbs of the mashed roasted garlic to the pesto, reserving the rest for finishing the dish.

Preheat a grill pan or broiler. Brush both sides of the bread slices lightly with 2 tbs olive oil. Grill or toast the slices for 1–2 minutes per side until golden and crisp with good char marks. Keep warm.

Warm Burrata (optional)

If you prefer slightly warm burrata, preheat oven to 180°C (350°F). Place burrata balls on a small baking tray, drizzle lightly with 1 tbs olive oil and bake for 4–6 minutes until just warmed through. Otherwise serve at room temperature.

On a serving platter or individual plates, spread a spoonful of the broccolini pistachio pesto (about 1 tbs) where each burrata will sit. Place a burrata ball on each pesto bed.

Drizzle each burrata with remaining olive oil (about 1 tbs divided), spoon extra pesto alongside, and dot with small spoonfuls of the reserved roasted garlic (about 1/2 tsp per ball) so diners can mix the sweet garlic into the cheese.

Arrange the toasted Noble bread slices around the burrata. Finish with flaky sea salt (about 1 tsp divided) and freshly ground black pepper. Serve with lemon wedges to squeeze over the burrata as desired.