Giorgio's Baby Burrata in Crunchy Pesto Dressing

Baby Burrata in Crunchy Pesto Dressing

Serves: 4-6 people

Prep: 15 mins

Cook: 1 hour

Total: 1 hour 15 mins

Ingredients

Crunchy Pesto

3 tbsp pinenuts, toasted

½ bunch basil, finely chopped

½ bunch chives, finely chopped

1 long red chilli, finely chopped

Zest 1 lemon and juice of ½ lemon

2 good-quality anchovies, chopped

1 small handful of freshly grated Parmesan

Pinch sea salt and pepper, to taste

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Garlic Oil

1 whole garlic bulb, peeled

1 cup extra virgin olive oil

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To Serve

3 x Giorgio's Baby Burrtata 30g (3x30g=90g tub)

Ciabatta, toasted

Instructions

Step 1

For garlic oil, preheat the oven to 120°C.

Step 2

Place cloves in a small round baking dish or ovenproof saucepan. Season with salt and pour olive oil over the cloves until they are completely covered (you may need a little more oil, depending on your vessel).

Step 3

Bake for 60–90 minutes, until cloves are very soft and lightly golden but not brown.

Step 4

For the crunchy pesto dressing, remove the cloves from the oil and mash them in a bowl. Add all crunchy pesto ingredients into the bowl with 3–4 tbsp of the warm garlic oil. Season with salt and pepper.

Step 5

Arrange burrata in a shallow bowl. Generously drizzle over the crunchy pesto dressing and serve with warm, crusty ciabatta.

Step 6

Step 7

Step 8

Step 9

Notes

You can view the recipe from Everyday Gourmet

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