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–+ servings

Burrata with Cheat's Sun-Dried Tomatoes & Pistachio Pesto Crumb

Slow-roasted tomatoes, creamy burrata, homemade pistachio-basil pesto and a golden, lemon-scented pistachio crumb. A Mediterranean sharing plate for two.
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Prep Time: 15 minutes
Cook Time: 1 hour
Course: Appetizer, Lunch, Side Dish, Snacks
Cuisine: Modern Mediterranean
Keyword: Burrata, Burrata Salad, Easy Starters, Italian Recipes, Mediterranean Recipes, Pistachio Pesto, Roasted Tomatoes, Sharing Plates, Slow-Roasted Tomatoes, Sun-Dried Tomatoes, Vegetarian Recipes
Servings: 2
Author: heylolly

Ingredients

INGREDIENTS

  • For the Cheat's Sun-Dried Tomatoes
  • 450 g ripe vine tomatoes cut into wedges
  • 1 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 2 whole dried chillies optional
  • Sea salt and freshly ground black pepper

For the Pistachio Pesto

  • 30 g shelled unsalted pistachios
  • 1 generous handful fresh basil leaves
  • 20 g Parmesan finely grated
  • 1 garlic clove
  • 1 tbsp fresh lemon juice
  • 3 tbsp extra virgin olive oil
  • Sea salt and black pepper to taste
  • For the Toasted Pistachio Crumb
  • 30 g white bread roughly torn
  • 20 g shelled pistachios
  • 1 small handful fresh basil
  • Zest of ½ lemon
  • 1 tbsp extra virgin olive oil approximately

To Serve

  • 1 whole burrata approximately 125g
  • Extra virgin olive oil
  • Freshly ground black pepper

Instructions

INSTRUCTIONS

  • Roast the Tomatoes
  • Preheat the oven to 150°C. Cut the tomatoes into long wedges and arrange them cut-side up on a parchment-lined baking tray.
  • Drizzle with olive oil, sprinkle with dried oregano, salt and pepper, and add the whole dried chillies if using.
  • Roast for 60 minutes until the tomatoes have softened and become deeply concentrated, with slightly wrinkled surfaces and darkened edges.

Make the Pistachio Pesto

  • Add the pistachios, basil, Parmesan and garlic to a food processor. Pulse until coarsely chopped.
  • Add the lemon juice and gradually incorporate the olive oil, pulsing until you have a thick, spoonable pesto with plenty of texture.
  • Taste and adjust the aromatics. Be generous with the basil, lemon and garlic to build plenty of flavour.

Prepare the Pistachio Crumb

  • Add the bread, pistachios, basil and lemon zest to a food processor. Pulse briefly until you have a rustic, uneven crumb.
  • Spread the mixture in a thin layer across a baking tray and toast in the oven until golden and crisp, checking regularly and turning as needed.
  • Finish with a good glug of extra virgin olive oil.

Assemble the Dish

  • Spoon the pistachio pesto generously across a shallow serving plate.
  • Arrange the warm, slow-roasted tomatoes over the pesto.
  • Place the whole burrata in the centre and scatter the toasted pistachio crumb over the cheese and tomatoes.
  • Finish with a little extra virgin olive oil and freshly ground black pepper. Serve immediately.

Notes

NOTES
The pesto should remain slightly coarse rather than completely smooth. Don't hold back on the aromatics: fresh basil, lemon and garlic are essential to its flavour.
Keep the toasted crumb separate until serving so that it retains its crunch.
The tomatoes and pesto can be prepared in advance. Assemble the finished dish shortly before serving.
The tomatoes are oven-roasted rather than traditionally sun-dried, creating a similar concentrated sweetness in considerably less time.
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