Preheat the oven to 180°C (fan-forced). Place the cherry tomatoes on an oven tray and coat with olive oil. Cook for 20 minutes or until slightly softened. Set aside to let them cool.
To make the vinaigrette, combine balsamic glaze with the chilli oil in a small jar. Shake to combine.
Carefully drain the water from the burrata.
On a serving platter, arrange rocket, capsicum, prosciutto and tomatoes. Add the burrata, scatter with basil leaves and drizzle the vinaigrette over it.
Recipe Note
To make Gewürzhaus Italian Chilli & Garlic Oil heat 1 part spice blend with 4 parts olive oil in a saucepan until sizzling. Chilli Oil can be stored in a glass jar for up to one month. Find the full recipe here.
