Vannella Cheese Roasted Tomato & Burrata Salad
SERVES: 4 • TOTAL TIME: 40 MINUTES
2 x 110g VANNELLA CHEESE BURRATA
500 g Tomatoes, a mix of colours and varieties
Bunch of Fresh Basil
Sea Salt & freshly cracked Black Pepper, to season
6 Tbsp Extra Virgin Olive Oil, plus additional for drizzling
2 Tbsp Balsamic Vinegar
Sourdough Bread, to serve
Preheat oven to 200°C fan forced.
In a baking dish, season the tomatoes generously with sea salt and cracked black pepper then coat well with extra virgin olive oil.
Bake for 30-35 minutes until the tomatoes are blistered and releasing their juices.
Meanwhile, remove the Burrata from the fridge and allow them to come to room temperature.
When the tomatoes are ready, plate them up on a share plate and place the Burrata on top with a scatter of fresh basil leaves.
Pour over any leftover pan juices and finish with a drizzle of extra virgin olive oil and balsamic vinegar. Serve with crusty sourdough bread.