Serves 2, as a starter or side dish

prep time: 10 mins

cooking time: 20-30 mins

Let’s be honest, anything involving burrata is going to be good but this dish, which combines the creamy cheese with blistered cherry tomatoes, grilled focaccia, and a drizzle of syrupy aged balsamic vinegar is pretty exceptional. If you don’t have time to make the focaccia (which is easier than you think), you can buy some from Chalk Hills Bakery in the Farm Shop.

Ingredients

  • 1 Pt Cherry tomatoes on the vine (about 340g)

  • 1 Tbsp Olive oil, plus extra for the grilled bread

  • Sea salt & pepper

  • ½ Loaf focaccia, cut into 1-inch slices

  • 230g Burrata

  • Thick balsamic vinegar, to finish

  • 5 Basil leaves, optional

Method

  1. Preheat the oven to 200ºC/180ºC Fan.

  2. Toss the cherry tomatoes in the olive oil and a generous pinch of sea salt. Transfer to a small lined baking sheet and roast in the oven for 15 to 20 minutes, or until the tomatoes are starting to pop. Remove from the oven and let cool.

  3. While the tomatoes cool, heat a grill pan over medium-high heat. Drizzle the sliced focaccia with a little olive oil and season with salt. Grill the bread until each piece has nice grill marks on both sides.

  4. Place the burrata in the centre of a serving plate and arrange the roasted tomatoes around it. Drizzle the cheese and tomatoes with a little aged balsamic, olive oil, sea salt, and torn basil (if you want).

  5. Serve with grilled bread on the side.