Yogurt Pesto Dip with Burrata and Roasted Tomatoes

Preheat oven to 400ºF and arrange tomatoes on a small baking sheet. Sprinkle with salt and sugar and drizzle with olive oil.

Roast tomatoes for 20 minutes until wilted slightly. This can be done in advance.

Meanwhile, mix pesto with yogurt. Taste, and add a few pinches of salt to your preference.

Spread pesto yogurt in a shallow bowl or plate. Tear the burrata over the top into bite-sized pieces, dripping the cream from the inside over the pesto as you go. Sprinkle burrata with salt and pepper and add a few drops of olive oil to the plate if you’d like. Garnish with fresh basil.

Top with roasted tomatoes and serve with grilled bread. Enjoy!