Burrata
20 min
2 servings
About This Dish
A thin, shatteringly crisp base becomes the vehicle for an almost indecent amount of fresh burrata, vibrant pesto, and the concentrated sweetness of sun-dried tomatoes.
Ingredients
- 2 flatbread bases
- 1 whole Creamy Burrata (200g)
- 3 tbsp house-made basil pesto
- 60g sun-dried tomatoes, roughly chopped
- 2 tbsp pine nuts, lightly toasted
- Extra-virgin olive oil
- Fresh basil leaves
- Flaky sea salt & black pepper
Method
01
Crisp the flatbread
Place flatbreads directly on an oven rack at 220°C for 5–6 minutes until crisp and lightly golden.
02
Layer the pesto
Spread a thin, even layer of pesto across each flatbread, leaving a small border.
03
Add burrata & toppings
Tear burrata into generous pieces. Scatter sun-dried tomatoes and toasted pine nuts. Drizzle with olive oil, add basil, and finish with flaky salt.
Chef's Tip
Toast pine nuts in a dry pan over medium heat, shaking constantly. They go from golden to burnt in seconds.