Roasted Apricots with Burrata & Pickled Shallots

2–4 as a starter

prepPreheat oven to 200°C / 390°F
8 fresh apricots	Cut apricots in half, remove stones	Arrange cut-side up, drizzle oil & honey, season, scatter thyme	Bake 200°C / 390°F, 15 min until soft & caramelised	Arrange warm apricots on burrata, spoon roasting juices	Scatter pickled shallots & pine nuts, finish with salt & pepper, serve with bread
2 tbsp / 30 ml olive oil
2 tbsp / 30 ml honey
Few sprigs fresh thyme
Salt & black pepper
1 shallot, thinly sliced	Combine shallot & vinegar, pickle 15 min
2 tbsp / 30 ml red wine vinegar
2 burrata	Tear burrata onto serving plate, spread slightly
70 g / 2.5 oz pine nuts, toasted
Baguette or any fresh bread

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