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🍽️ Buffalo Burrata with Roasted Tomatoes and Olives on Walnut Baguette

445 kcal · 30 min · 4 servings

Ingredients

• Cherry tomatoes 500 g
• Thyme, fresh 10 g
• Garlic cloves 2 pcs.
• Olive oil 5 tbsp
• Honey 1 tsp
• Salt pinch
• Pepper, black ground pinch
• Baguette 1 pc.
• Walnut oil 4 tbsp
• Parsley, fresh 40 g
• Walnut kernels 20 g
• Olives, black 150 g
• Buffalo burrata 2 pcs.

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan.
2. 2. Thoroughly wash the tomatoes and thyme.
3. 3. Lightly press the garlic cloves with the skin.
4. 4. Place the tomatoes, thyme, and garlic in a baking dish.
5. 5. Add 1 tablespoon of olive oil, honey, salt, and pepper.
6. 6. Mix everything well together.
7. 7. Cook the mixture in the oven for about 20 minutes.
8. 8. Slice the baguette diagonally into pieces about 2 centimeters thick.
9. 9. Brush the slices with walnut oil.
10. 10. Lightly salt the slices.
11. 11. Place the baguette in the oven and bake it for the last 7 minutes alongside the tomatoes.
12. 12. Wash the parsley thoroughly.
13. 13. Pat the parsley dry.
14. 14. Remove the thick stems from the parsley.
15. 15. Chop the walnuts finely.
16. 16. Place the parsley and walnuts in a tall container.
17. 17. Add 4 tablespoons of olive oil.
18. 18. Puree the mixture roughly.
19. 19. Season the pesto with salt and pepper.
20. 20. Drain the olives.
21. 21. Drain the burrata.
22. 22. Let the burrata drain well.
23. 23. Take the tomatoes out of the oven.
24. 24. Take the walnut baguette out of the oven.
25. 25. Remove the thyme from the tomato mixture.
26. 26. Remove the garlic from the tomato mixture.
27. 27. Arrange the tomatoes together with the resulting liquid on a serving plate.
28. 28. Add the olives to the arrangement.
29. 29. Add the burrata to the arrangement.
30. 30. Drizzle the dish with the parsley pesto.
31. 31. Serve the walnut baguette alongside.

Nutrition per serving

• kcal: 445
• Protein: 13 g · Fett/Fat: 29 g · Carbs: 35 g