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.

Feeds: 2

Takes: 10 minutes

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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 choice

Directions

1

Heat the baked beans in a pan over a medium heat. Simmer for 1-2 minutes until warmed through.

2

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.

3

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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