Port Lincoln Sardines with Pesto, Burrata & Cherry Tomatoes

INGREDIENTS:

2 tins Port Lincoln sardines

75 g burrata

¾ cup pesto (store-bought or homemade)

1 handful cherry tomatoes, halved

Fresh basil, to serve

Olive oil, salt and pepper

METHOD:

Preheat oven to 180°C.

Roast the tomatoes: place halved cherry tomatoes on a tray, drizzle with olive oil, and season with salt and pepper. Roast for 5 minutes (or air fry for 2 minutes) until just softened.

Assemble the tins: divide the pesto evenly among the sardine tins. Top with burrata pieces and the roasted cherry tomatoes drizzle with a little olive oil.

Bake: place tins on a baking tray and bake for 20 minutes, or until the burrata starts to turn golden and bubbly.

 

TO SERVE:

Finish with fresh basil, enjoy with crusty bread to soak up the sauce.

Serves 2