Italian Style Sides Platter
Burrata with Pesto Roasted Tomatoes and Garlic Bread
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
125 grams
Baby Plum Tomatoes
32 grams
Fresh Pesto
(Contains Milk)
125 grams
Burrata
(Contains Milk)
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
3 unit(s)
Garlic Clove
20 grams
Unsalted Butter
(Contains Milk)
1 sachet(s)
Mixed Herbs
2 unit(s)
Ciabatta
(Contains Cereals containing gluten)
Not included in your delivery
2 tbsp
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pop the tomatoes onto a baking tray. Drizzle with oil and season with salt and pepper. When the oven is hot, roast on the middle shelf until they’re softened and starting to burst, 12-15 mins.
Peel and grate the garlic (or use a garlic press) and in a small bowl, mix with the unsalted butter, mixed herbs, olive oil (see pantry for amount), 0.25 tsp salt and pepper.
a) Halve the ciabatta and lay onto a baking tray, cut-side up. Spread over the garlic butter Then then cut diagonally into triangles.
b) Bake the garlic bread on the top shelf of your oven until golden, 5-6 mins.
a) Once roasted, mix the tomatoes with the fresh pesto and place in your serving dish. Pop the burrata in the centre of the roasted pesto tomatoes and drizzle over the balsamic glaze.
b) Serve your sides alongside your favourite Italian dishes!
