Burrata with Candied Tomatoes and Salami Crisps

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Cut the cherry tomatoes in half lengthwise. Press the cut side into sugar to coat it, then arrange them on a baking sheet.
   ▶ ≈0:06
2. 2
   Preheat the oven to 220°C using grill or broil setting, or use high heat if your oven has no grill function. Roast the tomatoes until caramelized.
   ▶ ≈0:27
3. 3
   Toast the pine nuts in a dry skillet over medium heat, stirring occasionally to prevent burning.
   ▶ ≈0:39
4. 4
   Strip the basil leaves from the stems. Chop the basil and garlic clove together on a cutting board into a coarse pesto. Drizzle olive oil over the mixture during chopping and season with salt and pepper.
   ▶ ≈0:50
5. 5
   Add the toasted pine nuts and grated Parmesan to the basil mixture. Continue mixing gently to maintain a coarse, chunky pesto texture. Drizzle in a little more olive oil to adjust consistency and flavor.
   ▶ ≈1:42
6. 6
   Place the salami slices in the same skillet used for the pine nuts and pan-fry over medium heat until both sides are crispy and golden. Set aside.
   ▶ ≈3:21
7. 7
   Gently tear open the burrata cheese to expose the creamy center. Carefully remove the candied tomatoes from the oven.
   ▶ ≈4:08
8. 8
   Place the torn burrata in the center of a plate and carefully arrange the caramelized tomatoes around it in an attractive presentation.
   ▶ ≈4:45
9. 9
   Season the burrata and tomatoes lightly with salt, pepper, and Italian seasoning.
   ▶ ≈5:05
10. 10
    Distribute the coarse basil pine nut pesto over the burrata and tomatoes, allowing some to drizzle naturally onto the plate.
    ▶ ≈5:20
11. 11
    Top the dish with the crispy salami crisps, placing them whole or breaking them into pieces and scattering them around the tomatoes for added crunch and savory flavor.
    ▶ ≈5:45