ROASTED CHERRY TOMATO, PESTO & BURRATA DIP

Wow for little effort, this recipe is AMAZING!!!!!

Perfect for Spring entertaining and to serve when you have people coming around. You can prep the tomatoes earlier and leave them out at room temperature until you’re ready to put it together.

No fuss and absolutely phenomenal!!!!!

Serves 4-6 as a starter

Ingredients:

• 220g punnet cherry tomatoes, left whole

• 2 tbsp extra virgin olive oil

• 1 tsp garlic, finely chopped or use jarred

• 1 tbsp dried Italian herbs

• pinch sea salt

• 1 tsp black pepper

• 2 tbsp parsley, finely chopped

• 125g approx. fresh burrata ball

• 1-2 tbsp traditional pesto

• Sea salt & black pepper

Method:

1. Remove your burrata from the fridge approx. 30 mins before serving. You can drain the burrata and place it in a clean bowl ready to use.

2. Preheat the oven to 180 degrees Celsius.

3. Pour cherry tomatoes into a small baking dish, along with the olive oil, garlic, Italian herbs, sea salt & pepper. Give them a stir and roast for approx. 25 mins (until the tomatoes are soft & juicy). Remove and spoon into a serving bowl. Sprinkle over the chopped parsley. Place the burrata gently on the top of the tomatoes. Drizzle with the pesto.
   Serve with crackers, toasted baguette slices or fresh sourdough slices.