Burrata with tomatoes

It is a wonderful appetizer that made well is of great effect, the burrata then goes a little with everything but especially with the fish menus. I recommend that it is of quality and above all very fresh. The tomatoes that we are going to put must be cut well. A fantastic appetizer that I'm going to propose immediately. The perfect appetizer, to be such, must have precise characteristics: first of all it must be exquisite, aesthetically credible and easy to prepare, always and in every situation. 

Home cooking is relaxation, love for others and a moment of intimacy in which to take refuge to find serenity, but often it is also a battle against time. A very simple and vegetarian recipe, but sunny and rich in aromas, which recall our splendid Mediterranean cuisine, made of wonderful raw materials, perfect even if seasoned with only a drizzle of oil and a few leaves of fresh oregano. And then below with burrata!

So here is the right dish.

Ingredients for 2 people

2 Burrata of 225 g 

200 g  tomatoes

40 g pine nuts

1/2 lemon (juice and zest)

Extra virgin olive oil

Balsamic vinegar

Salt and pepper

Oregano

fresh basil

Procedure

First of all, heat the oven in ventilated mode to 170°C. Cut the tomatoes in half and place them on a baking sheet lined with parchment paper. Add a little oil, salt and pepper. Cook for 45 minutes and allow to cool. Prepare the vinaigrette: blend together the basil, zest and lemon juice with vinegar, extra virgin olive oil, salt and a little pepper. Arrange the tomatoes on serving plates and add the pine nuts. Place the Burrata in the center of the plate. Complete with a few leaves of fresh basil, oil, salt and oregano.