Product used in this recipe: Rainbow Seaweed Flakes
Ingredients
2 tb balsemic vinegar
2 tb extra virgin olive oil, extra to drizzle
2 tb Rainbow Seaweed Flakes
2 punnet of chery tomatoes
1 burrata
2 tb Bippi Chilli Olive Tapenade
Basil leaves to garnish
Crusty bread to serve
Steps
- Preheat oven to 180 degree Celsius or preheat an air fryer for 3 minutes.
- On a baking tray, mix balsamic vinegar, olive oil and seaweed flake.
- Add cherry tomatoes until it all combine.
- Roast tomatoes in the preheated oven for 15 minutes, or air fryer for 10 minutes.
- To serve, scope roasted cherry tomatoes onto a plate, place the burrata in the centre and cut it open.
- Spoon olive tapenade on the burrata and tomatoes, sprinkle seaweed flakes, drizzle olive oil and garnish with basil leaves.
- Serve with crusty bread. Enjoy!