An artisanal selection of gourmet condiments, from jams and chutneys to vinaigrettes and sauces

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Genovese Pesto, Blistered Cherry Tomatoes & Burrata Crostini

(courtesy of @lelittlegourmand)

Preparation time: 20 minutes

Genovese Pesto, Blistered Cherry Tomatoes & Burrata Crostini


For the blistered cherry tomatoes

  • 1 tsp olive oil
  • 1 tbsp garlic
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp sugar
  • 1 tsp chili flakes
  • 2 tbsp balsamic vinegar
  • 1 packet of cherry tomatoes
  • 1/4 cup basil, finely chopped


  1. Start with your blistered cherry tomatoes
  2. 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.
  3. Lather a tbsp of the Genovese pesto on a dollop of burrata, top with your blistered cherry tomatoes and garnish with chopped basil.
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