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Rich Tomato Baked Beans with Creamy Burrata + Basil Pesto
If you ever need an excuse to have a ball of creamy burrata for breakfast, YOU'RE WELCOME. It's the perfect cooling, creamy contrast to our Rich Tomato Baked Beans, lifted with a fresh, basil pesto - which you could make from scratch, or use shop-bought. A deliciously indulgent start to a summers day.
Ingredients
1 jar Rich Tomato Baked Beans
1 large ball of burrata (roughly 150g)
2 tsp pesto (pre-bought or homemade) 2 slices of sourdough bread, or bread of choiceShop The Recipe
Directions
Heat the baked beans in a pan over a medium heat. Simmer for 1-2 minutes until warmed through.
Toast the bread until crisp and golden - either in a toaster for a quick, light finish, or in a pan with a drizzle of olive oil, frying both sides until crisp and golden brown.
Spoon the beans onto the toast, tear over the burrata and spoon over dollops of pesto. Finish with cracked black pepper.
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