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Burrata Stuffed Tomato

Recipe

Create a stunning burrata with this fabulous recipe.

Serves: 1 person   |   Prep time: 10 minutes   |   Cooking time: 10 minutes

Italian   |   Main   | Vegetarian

  

Ingredients

  • 1 Large Vine Tomato
  • 1 Burrata
  • 1 tbsp Basil Infused Olive Oil
  • ¼ tsp Salt

For the Crostini:

  • ½ Bake At Home Sourdough Baguette
  • 1tbsp Basil Infused Olive Oil
  • ¼ tsp Black Pepper
  • ¼ tsp Garlic Granules

For the Pesto:

  • 40g Basil Leaves
  • 30ml Basil Infused Olive Oil
  • 12g Pine Nuts
  • 1 Garlic Clove
  • ½ Lemon, juiced
  • 15g Parmesan, grated

  

Method

  1. Preheat the oven or air fryer to 200°C / 180°C Fan / Gas mark 6.
  2. Cut the baguette into small slices, brush with olive oil and sprinkle with salt, pepper and garlic granules. Bake the bread slices for 7-10 minutes until crisp and golden, turning halfway through.
  3. Place the tomato in boiling water for 1 minute, then plunge into cold water to peel.
  4. Cut off the top of the tomato and scoop out the flesh. Blend the flesh with a little salt and some more of the olive oil.
  5. Add the pesto ingredients to a blender and pulse for two minutes.
  6. Place the burrata ball inside the hollowed-out tomato, turn it over onto a plate and dress with the tomato pulp, basil leaves, a drizzle of pesto and a little more oil to season, then serve.