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Burrata with Tomato Salsa and Basil Pesto

A deliciously decadent way to share a cheese platter
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Servings: 6
Ingredients Method

Ingredients
  

Tomato Salsa
  • 500 g ripe tomatoes (Cherry or mini-Roma are my preference)
  • ¼ Spanish (red) onion, finely chopped
  • 1 clove of garlic, peeled and finely chopped
  • 1 good handful fresh basil leaves, roughly chopped
  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • salt
  • freshly ground black pepper
To serve
  • 1 small Ciabatta loaf, cut into thin slices
  • 1 - 2 balls fresh burrata cheese
  • ⅓ (80ml) cup basil pesto (store bought or homemade)
  • handful of fresh basil leaves
  • 1 tbsp lemon rind, finely grated
  • extra virgin olive oil, for drizzling

Method
 

Tomato Salsa
  1. Cut the tomatoes into quarters. If you are using larger tomatoes, cut them into small bite size pieces.
  2. Mix with the onion, garlic and basil.
  3. Drizzle over the extra virgin olive oil and vinegar. Season with salt and black pepper and toss to combine. Set aside.
Assembly
  1. Place your ciabatta slices on an oven tray into a hot oven and cook until crisp.
  2. Place the ball(s) of burrata on a platter with the tomato salsa.
  3. Drizzle with basil pesto, fresh basil leaves, lemon zest and a drizzle of extra virgin olive oil.
  4. Season with a little ground black pepper and serve with toasted ciabatta.