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Export 9 ingredients for grocery delivery
Step 1
De-chill - Take the burrata out of the fridge and leave on the counter for 30 minutes, to take the fridge-chill out of it. Keep it in the water in the tub.
Step 2
Preheat oven to 200°C/400°F (180°C fan).
Step 3
Roast 10 min - Toss the cherry tomatoes with the olive oil, eschalot, salt and pepper (in a bowl, or on a tray). Spread on a tray. Roast 10 minutes until softened but not collapsing.
Step 4
Vinegar - Gently push the tomatoes to one end of the tray. Drizzle over vinegar. No need to mix.
Step 5
Tomatoes - Carefully transfer tomatoes to a plate, spreading them out in a single layer.
Step 6
Burrata - Gently (GENTLY!!) drain the water out of the tub and roll the burrata out into your hand. Place a burrata on top of tomatoes.
Step 7
Finish - Drizzle the 1 tablespoon of good extra virgin olive oil all over the plate. Dollop pesto randomly all over. Sprinkle with salt flakes and basil.
Step 8
Serve with crusty bread on the side!
Step 9
Eating!
Step 10
Nominate a person to do the cutting honours. Break into the burrata with a serving spoon. Let the centre ooze out. Make sure you scoop up a bit of everything, pile onto bread and eat! Don't forget to mop the plate clean. The juices are the best part.
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