INGREDIENTS NEEDED 


To Assemble

  • 4 (3 oz) balls of burrata
  • Extra virgin olive oil
  • Aged balsamic vinegar
  • Course sea salt 

Cerignola Olive Pesto

  • 3 tbsp grated parmesan
  • 1 cup fresh basil
  • 1/4 cup pine nuts
  • 1/4 cup cerignola olives, pitted
  • 1 garlic clove
  • 6 tbsp olive oil
  • 2 tsp lemon juice

Slow Roasted Tomatoes

  • 2 roma tomatoes, quartered
  • 1 clove garlic, minced
  • 1 tsp minced shallot
  • 1/2 tsp chopped fresh thyme
  • Salt & pepper

Method for Cerignola Olive Pesto

  • Toast pine nuts in a skillet over medium heat for 3 minutes, shaking pan occasionally.
  • Transfer to a food processor with all remaining ingredients, pulse until combined. 

Method for Slow Roasted Tomatoes

  • Toss all ingredients together and roast for 1 hour in a 225⁰ oven.

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To Assemble

  • Place a ball of burrata on each plate, arrange tomatoes around each. Drizzle each plate with balsamic and olive oil and season with course sea salt. 

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