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Vegetarian
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Vegetarian Option
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Vegan
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Vegan Option
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Gluten-Free
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Dairy-Free
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Grilled Tomatoes, Burrata + Borlotti Bean with Crispy Shallot Garlic Oil
This is a perfect, lazy dinner party dish. It looks fancy but can be put together easily + shows how with a few quality ingredients, you don't need much doing to them. The oil can be made in advance, and is also a great addition to some fried eggs for another day!
Ingredients
3 tbsp olive oil
1 x 700g jar Queen Borlotti Beans - drained
2 balls burrata, roughly sliced
A handful of fresh basil (roughly 10g)
Slices of sourdough or bread of choice, to serve
For the Crispy Oil 6 garlic cloves, thinly sliced2 banana shallots, thinly sliced
180 olive oil
A good pinch of dried chilli flakes
Directions
Preheat the oven grill to 220C. Add the tomatoes on the vine into a large baking tray and drizzle over 3 tablespoons of olive oil and a pinch of salt + pepper and place under the grill for 12mins until a little charred. Then turn down temperature to 180 C and roast for another 10 to caramelise the tomatoes even more. Remove from oven.
Leave the grill on to grill your slices of bread to serve, if desired.
While the tomatoes are roasting, set a saucepan over a high heat and pour in the olive oil. Once hot, add a little of the chopped shallots and if they sizzle you can carefully add the rest. Reduce the heat a little so they gently fry. Stir on and off for 4-5mins before turning off heat and adding in garlic and a good pinch of dried chilli.
To plate up, add the tomatoes and beans to a serving platter. Top with the oozy slices of burrata, fresh basil leaves and and few spoons of the crispy oil. Serve with grilled bread.
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