Italiano on a plate - Sweet Truss Tomatoes Buratta and Focaccia

• 1 fresh burrata cheese 
• 50g Fresh Pesto
• Half a Kilo of Truss Roma Tomatoes
• 1 Focaccia Slab
• 50ml Sherry Vinaigrette 
• 1 eshallot
• Basil Leaves

• 1/2 tsp  salt
• 1/4 tsp black pepper
  

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Method

1. Bake 10 minutes – Toss the tomatoes with olive oil, salt, pepper and the eshallots Spread on a tray and bake for 10 minutes at 180°C until the tomatoes are soft but dont collapse.
   
   Wrap focaccia in foil and place in oven at the same time. Then when you remove the tomatoes, remove foil turn grill on and drizzle with a little olive oil to get the outside golden and crisp.

2. Add Vinegar – Push the tomatoes to one side of the tray, drizzle with the vinegar.

   Transfer – Then gently transfer the tomatoes to a serving plate, in a single layer.

3. Drain the liquid out of the burrata tub and gently roll the burrata out of the tub into your hand, place the burrata on top of the tomatoes.

4. Spoon pesto over tomatoes and scatter basil leaves on top