Ingredients Checklist
- 200g cherry tomato, on the vine
- 1 tbsp olive oil
- 2 burratas
- 200g sliced prosciutto
- Sea salt & cracked black pepper
- Basil leaves, to garnish
FOR MARINATED PEPPERS
- 500g mini peppers
- 1 tsp sea salt
- ¼ cup olive oil
- 3 tbsp red wine vinegar
- ½ tbsp chopped thyme leaves
Instructions
- Heat oven to 200°C. Place peppers in a deep tray, add salt and olive oil and roast for 20 minutes.
- Add vinegar and thyme, mix and set aside to cool.
- At the same time, place cherry tomatoes onto a baking paper lined oven tray. Drizzle with olive oil, season and roast for 10 minutes. Set aside to cool.
- To serve, place burrata and prosciutto onto a serving plate. Add cherry tomatoes and peppers. Drizzle the plate with the marinating oil from the peppers and garnish with basil.
