Better than your average caprese. 20 minutes, full of flavor. The perfect summer lunch!
Preheat the oven to 180°C. Half the tomatoes and toss them in the olive oil, honey and some sea salt. Roast them for about 12-15 minutes until soft.
Remove the pit from the apricots and cut them into thin slices. Half or quater the strawberries, depending on how large they are.
When the tomatoes are done add them to a large bowl along with the fruits and basil. Mix it, divide on the plates. Divide the burrata on the plates and drizzle with the pesto, olive oil and balsamic vinegar. serve and enjoy!