Waitrose and Partners
  • Serves4
  • CourseStarter
  • Prepare20 mins
  • Cook1 hr 15 mins
  • Total time1 hr 35 mins
  • Pluschilling


  • 2 tbsp olive oil
  • 500g cherry vine tomatoes, halved
  • ½ tsp caster sugar
  • freshly ground black pepper

For the pesto

  • 75g fresh basil, torn into pieces, including stalks
  • 50g pine nuts
  • 100ml olive oil
  • 50g Parmigiano Reggiano, grated
  • ½ tsp salt

To serve

  • 200g Toscano Authentic Italian Bruschettina
  • 200g tub Waitrose Burrata Mozzarella


  1. Preheat the oven to 170ºC, gas mark 3. Brush a roasting tin with a dash of the oil. Arrange the tomatoes in the tin, cut sides face up. Drizzle with the remaining oil, the sugar and a little pepper. Cook for about 1 hour or until the tomatoes are slightly shrivelled and beginning to colour. Leave to cool.

  2. To make the pesto, put the basil, pine nuts and garlic in a food processor with a little of the oil and blend to a thick paste, scraping the mixture down from the sides of the bowl so the paste is smoothly blended. Add the remaining oil, cheese and salt and blend again until evenly combined. Transfer to a container or bowl, cover and chill.

  3. Toast the bruschetta, leave to cool and wrap in foil. Drain the burrata into a container and add the tomatoes. To serve, tear the burrata into pieces and scoop onto the toast with the tomatoes. Spoon the pesto on top.

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