Roasted Apricot and Burrata Appetizer
Serves 2
Directions
- 1Preheat the oven to 200°C. Cut the apricots in half and remove the stones.
- 2Arrange the apricots cut-side up in a baking dish. Drizzle with olive oil and honey, season with salt and scatter over the thyme.
- 3Bake for 15 minutes, or until the apricots are soft and lightly caramelised.
- 4Meanwhile, combine the sliced shallot and red wine vinegar in a bowl. Leave to pickle for 15 minutes.
- 5Tear the burrata onto a serving plate, spreading it out slightly.
- 6Arrange the warm roasted apricots on top, spooning over all of the delicious roasting juices.
- 7Scatter over the pickled shallots and toasted pine nuts. Finish with a little extra salt and black pepper.
- 8Serve immediately with warm crusty bread for dipping into every last bit.
Ingredients
- 8 whole apricot
- 2 tbsp honey
- 2 tbsp olive oil
- a few sprigs fresh thyme
- salt (optional)
- black pepper (optional)
- 1 whole shallot, thinly sliced
- 2 tbsp red wine vinegar
- 2 whole burrata
- 70 g pine nuts, toasted
- baguette or any fresh bread (optional)
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