Roasted Tomato, Burrata and Bread Salad (Panzanella)

Instructions

• 1Insert the wire rack into position 5. Set the oven to Bake, No Fan, 320°F, for 4 minutes, confirm Rotate Remind and press Start to preheat.
• 2Once preheated, place the pine nuts on the pizza pan and cook for 4 minutes. When the Rotate Remind signals, stir and continue cooking.
• 3The pine nuts should be golden. If not, cook them a little longer.
• 4Adjust the oven to Air Fry, Super Convection, 375°F, for 14 minutes and press Start. Meanwhile, place three quarters of the garlic, salt, basil, 1½ tablespoons oil and pepper in a bowl. Add the tomatoes and pine nuts and stir.
• 5Place a rectangular piece of parchment paper approximately 16-inch x 10-inch over a piece of foil the same size. Place the tomato mixture in the center. Fold and seal the paper and foil over the tomato mixture to enclose and place in the roasting pan.
• 6When the oven signals, place the pan in the oven and cook for 14 minutes. Meanwhile, prepare the sourdough.
• 7Remove the crusts from the bread and cut into approximately 1-inch pieces. Place the remaining oil and garlic, salt, pepper and bread in a bowl, mix to combine and spread over the pizza pan.
• 8Carefully open the parcel so it can be resealed. The tomatoes should be slightly soft but still hold their shape. If not, reseal the parcel and cook a little longer.
• 9Remove the tomatoes from the oven and set aside to cool to room temperature. Adjust the oven to 400°F, for 9 minutes, confirm Rotate Remind and press Start.
• 10When the oven signals, place the pan in the oven and cook for 9 minutes. When the Rotate Remind signals, turn the bread and continue cooking.
• 11The croutons should be golden and crunchy. If not, cook them a little longer.
• 12Place the tomatoes in a bowl with the cooking juices and top with the burrata. Tear the croutons and place around, garnish with basil, drizzle with oil and sprinkle with pepper.