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–+ servings

Burrata with baked tomatoes & basil oil

Creamy burrata meets sweet braised oven-baked tomatoes and is rounded off with an intense basil oil. The perfect summer dish - light, aromatic and quick to make. Ideal as a starter or light main course, especially with a glass of fresh Albariño from Spain.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Light main course
Cuisine Mediterranean, modern-European
Servings 2 People
Calories 450 kcal

Cooking utensils

  • 1 Casserole dish
  • 1 Blender or mortar and pestle
  • 1 Knife & chopping board
  • 1 Small pot or pan

Ingredients
  

For the court

  • 1 large burrata approx. 200 g
  • 250 g Cherry tomatoes
  • 1 teaspoon brown sugar
  • 1 Tbsp olive oil
  • Salt & pepper

For the basil oil

  • 1 bunch of fresh basil
  • 50 ml Olive oil
  • 1 small clove of garlic optional
  • Pinch of salt

Preparation
 

Oven tomatoes

  • Preheat the oven to 180 °C fan oven.
  • Halve the tomatoes, mix with sugar, olive oil, salt & pepper.
  • Place in a casserole dish and braise in the oven for approx. 20 minutes.

Basil oil

  • Wash the basil, pat dry and mix with olive oil, garlic and salt to make a fine oil.
  • Alternatively, process into a paste in a mortar.

Sideboards

  • Place the burrata on a plate.
  • Arrange the warm baked tomatoes around them.
  • Drizzle generously with basil oil and serve with fresh pepper or toasted bread to taste.

Recommended side dishes

  • Toasted ciabatta with garlic
  • Grilled zucchinis with lemon zest
  • Green leaf salad with balsamic vinegar

Nutritional values per portion

Calories: 450kcalCarbohydrates: 18gProtein: 32gFat: 17g
Keyword Albariño, Basil oil, Burrata, Oven tomatoes, Rías Baixas DO, Summer dish, Vegetarian, Wine & Food Pairing
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