Burrata with Tomatoes and Pesto
This Burrata with Tomatoes and Pesto is a stylish, delicious starter that pairs creamy burrata cheese with summer tomatoes and fresh basil pesto.
Servings: 4
Calories: 329kcal
Ingredients
- 1 tablespoon pine nuts
- 8 ounces cherry tomatoes
- 5.5 ounces pesto
- 1 ball of burrata cheese (around 8 ounces)
- 1-2 tablespoons olive oil
- Freshly ground black pepper
- Flaky sea salt
Instructions
- Heat a small skillet over medium heat and add pine nuts.
- Toast for 3-5 minutes, stirring occasionally, until pine nuts are lightly browned. Set pine nuts aside to cool.
- Slice cherry tomatoes in half.
- Spoon a wide circle of pesto on the bottom of a serving dish, then place burrata in the center.
- Arrange the cherry tomato halves around the burrata, on top of the pesto.
- Drizzle burrata and tomatoes with olive oil.
- Sprinkle with toasted pine nuts.
- Grind black pepper over the top, and add flaky sea salt to taste on top of the tomatoes.
Notes
Make-Ahead Instructions: You can make this recipe a few hours in advance, but ideally I would wait to assemble it until just before you are ready to serve. That said, if you choose to make your own pesto, you can absolutely do that in advance (but bring it to room temperature before using since the oil in pesto can solidify a bit in the fridge). You can also toast the pine nuts in advance and leave on the counter for a couple of days before using (in an airtight container).
Working with Pine Nuts: The trickiest part of this easy recipe is actually just toasting those pine nuts! Pine nuts can go from no color at all to almost burned quite quickly, especially if your heat is on too high. Refrain from the urge to turn up your heat in order to get them toasted faster. Slow and steady is the way to go.
Nutrition
Calories: 329kcal | Carbohydrates: 6g | Protein: 7g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 23g | Cholesterol: 16mg | Sodium: 410mg | Fiber: 1g | Sugar: 2g
