Burrata in Crunchy Pesto Dressing

Cook Time 1 hour plus soaking time

Serves 4–6 to share

Ingredients

Crunchy Pesto

3 tbsp pinenuts, toasted

½ bunch basil, finely chopped

½ bunch chives, finely chopped 

1 long red chilli, finely chopped

Zest 1 lemon and juice of ½ lemon

2 good-quality anchovies, chopped

1 small handful of freshly grated Parmesan 

Pinch sea salt and pepper, to taste

Garlic Oil

1 whole garlic bulb, peeled

1 cup extra virgin olive oil 

To Serve

3 balls of burrata

Ciabatta, toasted

Method

For garlic oil, preheat the oven to 120°C.

Place cloves in a small round baking dish or ovenproof saucepan. Season with salt and pour olive oil over the cloves until they are completely covered (you may need a little more oil, depending on your vessel).

Bake for 60–90 minutes, until cloves are very soft and lightly golden but not brown.

For the crunchy pesto dressing, remove the cloves from the oil and mash them in a bowl. Add all crunchy pesto ingredients into the bowl with 3–4 tbsp of the warm garlic oil. Season with salt and pepper.

Arrange burrata in a shallow bowl. Generously drizzle over the crunchy pesto dressing and serve with warm, crusty ciabatta.