• F9fe214316ae9d802aab9ce56758bf64

Burrata Pesto Dip

Sunny weather food, totally inappropriate for December… plus more pesto because I love pesto.

Prep
Cook
Serves 6people
Ingredients
1
ball of burrata
1
bulb garlic
200
gr cherry tomatoes
65
ml olive oil
60
gr fresh basil
1
garlic clove, chopped
2
tbsp pine nuts
50
gr parmesan
Bread for dipping
Salt and pepper to taste
Directions
1.
Pre-heat the oven to 170C.
2.
Slice off the top of the garlic bulb (the longer pointy end) so that the end of the cloves are cut off and are exposed, wrap in aluminium foil and place in the oven for 30 minutes.
3.
Place the tomatoes in an oven proof dish, season with salt and pepper and drizzle over 15ml olive oil. Place in the oven for 30 minutes.
4.
Make your pesto while the tomatoes are baking. In a food processor add the basil, garlic, pine nuts, the rest of the olive oil, and a pinch of salt and pepper. Blend to your desired consistency.
5.
Grate the parmesan finely and mix into your pesto using a fork (this keeps the texture, rather than adding it during the blending stage).
6.
Once the tomatoes and garlic is cooked, take your garlic bulb and squeeze it from the bottom so the garlic comes out of the cut top; it should be soft.
7.
Using a fork, mix in the garlic to the tomatoes and squish the tomatoes slightly so some of their juice comes out.
8.
Place the pesto on a plate, pour over the tomatoes then add your burrata ball.
9.
Add a final glug of olive oil and season with salt and pepper to serve.

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