Burrata with Roasted Garlicky Tomatoes, Kalamata Olives and Pesto 

Burrata with Roasted Garlicky Tomatoes, Kalamata Olives and Pesto
Ingredients:
for Roasted Garlicky Tomatoes
cherry tomatoes - 284 g (10 oz)
garlic - 3 cloves
olive oil - 2 tbsp
salt & black pepper (to taste)
for Pesto
olive oil - 1/4 cup
basil - 1 cup
garlic - 1 clove
pine nuts - 1 tbsp
grated parmesan - 2 tbsp
for Burrata
kalamata olives - 50 g
burrata - 1
Steps:
for Roasted Garlicky Tomatoes
1. Cut in half cherry tomatoes and chop garlic.
2. Add two tablespoons of olive oil.
3. Season with salt and black pepper (to taste). Mix it.
4. Preheat oven to 400°F (200°C). Roast for 10 minutes.
for Pesto
1. Take olive oil (1/4 cup), fresh basil (1 cup), pine nuts (1 tbsp), and grated parmesan (2 tbsp).
2. Chop one clove of garlic.
3. Blend it.
for Burrata
1. Slice kalamata olives.
2. Take roasted tomatoes and arrange it on the plate keeping in mind that burrata will be in the middle.
3. Distribute evenly sliced kalamata olives.
4. Add pesto.
5. Place the burrata in the middle. Enjoy!
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