Burrata with Heirloom Tomatoes and Basil Pesto
A fresh and creamy burrata dish paired with vibrant heirloom tomatoes and a homemade basil pesto, perfect for a summer appetizer.
Ingredients
For the Burrata Dish
- 2 balls burrata cheese room temperature for best flavor
- 4 cups heirloom tomatoes varied colors, sliced
- 1 tablespoon extra virgin olive oil for drizzling
- Salt to taste sea salt to enhance flavors
- 1 cup fresh basil leaves packed
For the Basil Pesto
- 1/2 cup pine nuts lightly toasted for flavor
- 2 cloves garlic peeled
- 1/2 cup Parmesan cheese grated
- 1/2 cup extra virgin olive oil plus more for drizzling
- Salt to taste sea salt to taste
- 1/4 cup lemon juice freshly squeezed
Instructions
Prepare the Basil Pesto
- In a food processor, combine the toasted pine nuts, garlic, and grated Parmesan cheese. Pulse until finely chopped.
- With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Scrape down the sides as needed.
- Add the fresh basil leaves and lemon juice, then pulse until just combined. Season with sea salt to taste. Set aside.
Assemble the Dish
- On a large serving platter, arrange the sliced heirloom tomatoes in a circular pattern or in rows for a beautiful presentation.
- Carefully tear the burrata cheese into pieces and place them on top of the tomatoes.
- Drizzle the assembled dish with extra virgin olive oil and sprinkle with sea salt to enhance the flavors.
- Spoon the basil pesto generously over the burrata and tomatoes.
- Serve immediately with crusty bread or crackers for dipping.
Notes
This dish is best served fresh. You can prepare the pesto ahead of time and store it in the refrigerator for up to a week. To prevent browning, cover the surface with a thin layer of olive oil before sealing.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 12gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gCholesterol: 30mgSodium: 200mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 800IUVitamin C: 15mgCalcium: 300mgIron: 1mg
Tried this recipe?Let us know how it was!