Roasted Apricot and Burrata Appetizer

Serves 2
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Directions

  1. 1Preheat the oven to 200°C. Cut the apricots in half and remove the stones.
  2. 2Arrange the apricots cut-side up in a baking dish. Drizzle with olive oil and honey, season with salt and scatter over the thyme.
  3. 3Bake for 15 minutes, or until the apricots are soft and lightly caramelised.
  4. 4Meanwhile, combine the sliced shallot and red wine vinegar in a bowl. Leave to pickle for 15 minutes.
  5. 5Tear the burrata onto a serving plate, spreading it out slightly.
  6. 6Arrange the warm roasted apricots on top, spooning over all of the delicious roasting juices.
  7. 7Scatter over the pickled shallots and toasted pine nuts. Finish with a little extra salt and black pepper.
  8. 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)