You’ll Need
For the Burrata
2 Burrata balls (125g each)
250g cherry tomatoes
2 tbsp extra virgin olive oil
3 cloves garlic, thinly sliced
1 tsp fresh thyme leaves
Sea salt
Freshly cracked black pepper
For the Pesto Crumb
40g panko breadcrumbs
20g Parmesan, finely grated
2 tbsp basil pesto
1 tbsp melted butter
To Serve
Warm ciabatta slices
Fresh basil leaves
Balsamic glaze
Extra virgin olive oil
Optional but Dangerous
Parma ham crisps
Toasted pine nuts
Black truffle shavings
Chilli oil drizzle
Method
Preheat your air fryer to 180°C.
Place the cherry tomatoes into a small oven-safe dish.
Drizzle over the olive oil and scatter in the sliced garlic, thyme, sea salt and freshly cracked black pepper.
Air fry for 8–10 minutes, stirring once halfway through, until the tomatoes blister, soften and begin releasing their sweet juices.
Meanwhile, combine the panko breadcrumbs, Parmesan, basil pesto and melted butter until evenly coated.
Spread the crumb mixture into a small foil tray.
Air fry at 180°C for 3–4 minutes, stirring once, until crisp, golden and fragrant.
Carefully nestle the Burrata into the centre of the roasted tomatoes.
Return the dish to the air fryer for 3–4 minutes, just long enough to gently warm the Burrata so the centre becomes soft and creamy without collapsing.
Arrange warm ciabatta slices on serving plates.
Place the baked Burrata and roasted tomatoes in the centre.
Scatter generously over the crunchy pesto crumb.
Finish with fresh basil leaves, a light drizzle of balsamic glaze and a final splash of extra virgin olive oil.
Serve immediately while the Burrata is beautifully molten.