Hot, dreamy burrata cheese cooked inside crispy filo pastry, served with roast cherry tomatoes, pepper/capsicum, garlic, olives and basil, all drizzled with hot chilli honey. Serves 1-2. Scale up as required
Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to Fan Oven 180°C /200°C/400°F/Gas 6
Start off by getting the vegetables in the oven: mix the cherry tomatoes, sliced red pepper, whole garlic cloves, thyme, chilli flakes and salt and pepper in a baking dish.
Add the olive oil and mix well. Cook in a preheated oven for 30 minutes.
After 30 minutes take out of the oven and remove the thyme. Add the shredded basil and olives to taste.
Whilst the vegetables cook, prepare the burrata parcels: halve a filo sheet and brush lightly with olive oil.
Top with the other half of the filo and brush again with olive oil.
Put half a burrata in the middle of the pastry, season with salt and pepper and fold the bottom of the pastry over the cheese, brush with a little oil, fold the top half down and oil again
Fold the sides to meet in the centre, lightly oil and place on a baking tray, join side down.
Repeat with the remaining filo pastry, half burrata, seasoning and olive oil.
When the vegetables have been cooking for 15 minutes, add the cheese parcels to the oven, on the top shelf, and cook everything for 15 minutes.
Make the hot chilli honey whilst you wait: put the honey, chilli flakes, salt and pepper in a saucepan and bring to a simmer for 1 minute.
Take off the heat and add the apple cider vinegar.
Allow to cool a little and transfer into a sterilised, heated jam jar.
Serve: serve the burrata parcels with the roast vegetables and drizzle with the hot chilli honey.
Equipment:
Burrata:
You can replace the burrata with mozzarella cheese if you prefer.
Hot Chilli Honey:
You will have a lot of honey left over. You can serve it in a range of different ways:
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