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.
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.