Burratina (v) (gf) Recipe

Roast tomatoes

Preheat oven to 200°C (400°F). Halve the cherry tomatoes and place cut-side up on a baking tray. Toss with 2 tbs olive oil, crushed garlic clove, 1 tsp sea salt and 1/2 tsp black pepper. Roast for 12–15 minutes until tomatoes have softened and begun to blister.

Blend coulis

Remove roasted tomatoes from oven and let cool 5 minutes. Transfer to a blender or use an immersion blender. Add 1 tbs white balsamic (or lemon juice) and 1 tsp sugar or honey. Blitz until smooth. Taste and adjust seasoning, adding more salt, pepper or a splash of olive oil if needed. If you prefer a very smooth coulis, pass through a fine sieve. Keep warm or refrigerate briefly; serve at room temperature.

Toast nuts (optional)

In a small dry skillet over medium heat, toast the pine nuts or walnuts for 2–3 minutes, shaking the pan, until fragrant and lightly colored. Remove from heat and let cool slightly.

Make pesto

In a food processor, combine basil leaves, toasted nuts, grated Parmesan, 1 clove garlic, 1/2 tsp salt and 1/4 tsp pepper. Pulse to a coarse paste. With the motor running, stream in the 6 tbs olive oil until emulsified and smooth but still slightly textured. Taste and adjust salt, pepper or cheese. If the pesto is too thick, add 1–2 tbs more olive oil or a teaspoon of water to loosen. Transfer to a bowl and cover with a thin film of olive oil to preserve color.

If using store-bought gluten-free crispbread or rice crackers, brush lightly with olive oil and sprinkle a little sea salt. Warm in a 180°C (350°F) oven for 4–6 minutes to crisp and bring out flavor. Remove and cool slightly before serving.

Plate coulis

Spoon about 2–3 tbs of cherry tomato coulis onto each serving plate and spread into a shallow pool or streak across the plate with the back of the spoon.

Place burrata

Gently dry burrata pieces with paper towel if they are wet from their packaging. Place one burrata in the center of each coulis pool. Using a small knife or spoon, score the top of each burrata slightly so the creamy interior will ooze when cut at the table.

Add pesto and finish

Dot each burrata with about 1 tbs of pesto (or place a small quenelle on top) and drizzle with 1 tbs extra virgin olive oil around the plate. Season each burrata with a light pinch of sea salt and a grind of black pepper. Garnish with 3 basil leaves and a small handful (about 1/4 cup) of microgreens or rocket if using. Arrange 2 pieces of warmed crispbread or crackers per plate alongside the burrata.

Serve

Serve immediately so diners can cut into the burrata and mix the creamy cheese with the tomato coulis and pesto, scooping with the crispbread. Leftover components (pesto and coulis) can be refrigerated for up to 3 days.