BURRATA CHEESE PLATTER WITH ROASTED ROMA TOMATOES AND PESTO

Burrata cheese with fresh basil pesto and grilled Roma tomatoes was served with sourdough breads for breakfast yesterday.

Burrata is basically a ball of Mozzarella cheese stuffed with soft Stracciatella cheese which is typically a discard while making mozzarella cheese. It is originated in the region of Puglia in Italy.

It has become a routine for me to make a sourdough bread every week. I made my first sourdough couple of months back and since then I have just been maintaining the starter to have a regular weekly dose of our sourdough breads. I try my hands on different flavours...this time I made nigella seeds (onion seeds) and flax seeds sourdough bread along with sun-dried tomato and oregano baguette. Loved the pairing of these delicious crusty breads with soft and creamy burrata cheese.

Luscious creaminess of burrata was elevated with roasted baby Roma tomatoes and the pesto made from homegrown basil...still some more leaves are blooming in my basil plants, I’m gonna quickly make more pesto and freeze it before it all dies.

The classic combo of fresh burrata, baby Roma tomatoes and basil pesto was one heck of a perfect Italian breaky served with some fresh watermelon juice...its a little twist from the usual breakfast ideas...give it a try and I’m sure your family will thank you for the new addition. Don't forget to check the recipe of onion seed(nigella seed) sourdough bread. Please do write the feedback and post comments in the comments section below the recipe. It means the whole world to me to know someone out there is trying out my recipes. You can tag me on my Instagram page: instagram.com/simranskitchenoman/

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PREP TIME: 20 minutes COOKING TIME: 5 minutes SERVES: 4

INGREDIENTS

• 350g fresh burrata cheese

• 8-10 baby Roma tomatoes

• Few sun-dried tomatoes

• 1 tbsp olive oil

• Pinch of kosher salt

• Black pepper

For pesto sauce:

• 2 cups basil leaves, loosely packed

• 100g parmigiano reggiano cheese, chopped

• 3 fat cloves of garlic, roughly chopped

• 2 tbsp toasted pine nuts

• 1/3 cup extra virgin olive oil

• 1/4 tsp salt

For garnish:

• Few fresh basil leaves

• 2 tsp pine nuts

METHOD

For pesto sauce:

1. In an electric blender, put basil leaves, garlic, cheese, pine nuts, olive oil and a pinch of salt. Blitz to a coarse or slightly smoother paste. Put pesto aside until used.

For burrata cheese platter:

1. In a medium shallow frying pan, heat oil. Add baby Roma tomatoes and let them roast on medium low fire until bit soft. Season with salt and pepper.

2. Place burrata in a serving plate. Scatter roasted tomatoes along with juices from the tomatoes.

3. Sprinkle a tablespoon or two of pesto over the burrata and tomatoes. Garnish with fresh basil leaves and pine nuts. Serve the burrata cheese platter with crusty sourdough onion seed (nigella seed) bread or sun-dried tomato and oregano sourdough baguette.

COOK'S NOTES:

• You can serve burrata cheese with sweet sides as well, such as mangoes, figs, berries and other nuts instead of savory additions of pesto and roasted tomatoes.

• Burrata can also be used for topping up the pastas and pizzas. Its a great addition to the caprice or carpaccio salad. This gorgeous creamy deliciousness can be pretty much added to anything that fancies your taste buds.

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