Jars of Goodness - Apple & Stem Ginger Chutney Crumble

Genovese Pesto, Blistered Cherry Tomatoes & Burrata Crostini

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Start with your blistered cherry tomatoes
In a pan on low heat, add your olive oil, then garlic, once fragrant add your cherry tomatoes, salt, pepper, sugar, chili flakes, and balsamic vinegar, give it a nice toss and let it cook on low for about 15 minutes until the cherry tomatoes soften and the sauce begins to caramelize and darken. Once you are happy with the consistency of the blistered tomatoes, switch off the gas and slice your baguette, arrange it on a baking tray, drizzle olive oil and bake at 180C until toasted and slightly brown.
Lather a tbsp of the Genovese pesto on a dollop of burrata, top with your blistered cherry tomatoes and garnish with chopped basil.