Roasted Tomato and Burrata Dip

Roasted Tomato and Burrata Dip
 
 
INGREDIENTS:  

200g cherry tomatoes (halved) 

 
4 cloves minced garlic 

 
1 tsp oregano 

 
Salt & pepper 

 
1/2 small red onion diced 

 
2 tbsp olive oil 

 
1 tsp Chilli paste (I used Calabrian chillis) 

 
small handful fresh basil 

 
1 ball of burrata 

 
2 tbsp balsamic glaze 

 
Some crusty bread toasted, drizzled in olive oil and rubbed with garlic to dip (I used ciabatta) 
 

 
METHOD: 
1) Add your tomatoes, all the seasonings, oil and half of the basil into a dish. Stir together and bake at 180 for about 20minute (or until the tomatoes are soft) 
 
2) Squash your tomatoes with the back of a fork lightly before adding your burrata to the center of the dish. 
 
3) Drizzle over some balsamic glaze and some extra basil and serve with some toasted crusty bread for dunking! 

 

4) To make the crostini: Slice your bread into round and drizzle with some olive oil and rub all over with a clove of raw garlic to infuse into the bread.  

 

5) Grill on both sides until crispy & golden