If you’ve read my review on the Jamie Oliver Quick & Easy cookbook, you’ll know that I was very impressed with it. It features a good variety of recipes which all use 5 ingredients – excluding cooking oils and seasoning – and is a must-have for any foodie. It has inspired me to think of my own 5-ingredient recipes! The star of the show here is the burrata from Southern Italy: a delicious mozzarella ball which contains stracciatella and cream. To fully appreciate the flavour and texture of burrata, it must be taken out of the fridge, still in its tub, for at least 30 minutes before serving to allow it to come down to room temperature. If you can’t find the Crosta & Mollica bread, a large slice of sourdough would be ideal. This makes an ideal light lunch, and it’s vegetarian!
Makes: 1 serving Prep: 30 mins Cook: <10 mins
– 1 burrata, at room temp (125g drained weight)
– 1 slice Crosta & Mollica Pane Pugliese
– Handful of cherry tomatoes, whole
– 1 teaspoon basil pesto mixed with 2 teaspoons extra virgin olive oil
– 1 clove of garlic, halved
1. Preheat a griddle pan on a high heat for 2-3 minutes, then place the slice of bread into the pan and toast each side for 4-5 minutes. Remove from the pan and brush one side thoroughly with the cut sides of the garlic. Place onto a serving dish.
2. Meanwhile, preheat a small frying pan on low/medium, add 2 tablespoons of light olive oil and then the cherry tomatoes. You just want to lightly heat them through so that they retain their fresh flavour. Heat through for about 6-8 minutes, add a little salt & pepper then then gently squash them with a potato masher.
3. Place the tomatoes and the juices/oil from the pan onto the prepared slice of bread, place the burrata in the centre and drizzle over the pesto & olive oil mixture. Enjoy!