Burrata with Tomatoes and Pesto

Rinse the tomatoes, pat dry, and cut into bite-sized pieces; set aside on a serving platter.

Roughly chop the basil leaves and mince the garlic clove, keeping them separate.

Toast the pine nuts in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until lightly golden and fragrant.

Add the basil, garlic, toasted pine nuts, 40ml of the olive oil, Parmigiano-Reggiano, lemon juice, and a pinch of salt to a food processor.

Pulse the mixture 8–10 times until a chunky pesto forms with visible texture; do not overblend.

Spoon the pesto over the tomatoes and gently fold to combine.

Arrange the burrata cheese on top of the tomato mixture, leaving it whole or gently pulling it apart to expose the creamy interior.

Drizzle the remaining 20ml olive oil over the burrata and season with sea salt and cracked black pepper to taste.

Serve immediately while the burrata is still cool and creamy.