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Burrata with Tomatoes and Pesto Recipe

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4.1 from 41 reviews

A fresh and vibrant Burrata with Tomatoes and Pesto recipe featuring heirloom and cherry tomatoes layered with creamy burrata cheese and a homemade basil pine nut pesto. Ready in just 10 minutes, this dish is perfect as a light appetizer or elegant starter with Mediterranean flavors.

  • Total Time: 10 minutes
  • Yield: 4 servings

Ingredients

Salad Ingredients

  • 3 heirloom tomatoes, sliced
  • 1 cup cherry tomatoes, halved
  • ½ cup fresh basil leaves
  • ¼ cup olives (Kalamata or green), sliced
  • 3 to 4 large burrata cheese balls
  • Salt and black pepper, to taste

Pesto Ingredients

  • 2 cups basil leaves
  • ½ cup pine nuts
  • 2 tablespoons fresh lemon juice
  • 3 small garlic cloves
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅓ cup extra virgin olive oil (more if needed)
  • ⅓ cup freshly grated Parmesan cheese

Instructions

  1. Layer Tomato and Burrata: Arrange the sliced heirloom tomatoes, halved cherry tomatoes, fresh basil leaves, and olives on a large serving platter. Then place the burrata cheese balls evenly atop the tomato mixture.
  2. Prepare Pesto Ingredients: In a food processor, add 2 cups of basil leaves, ½ cup pine nuts, 2 tablespoons fresh lemon juice, 3 small garlic cloves, ¼ teaspoon salt, and ¼ teaspoon black pepper.
  3. Pulse Pesto Mixture: Pulse the food processor a few times until the ingredients are finely chopped and combined but not fully pureed.
  4. Process to Smooth: With the processor running, slowly drizzle in the ⅓ cup extra virgin olive oil until the pesto reaches a smooth consistency.
  5. Add Parmesan and Final Pulse: Add the freshly grated Parmesan cheese and pulse a couple more times to incorporate it into the pesto.
  6. Drizzle and Season: Drizzle the freshly made pesto over the layered tomato and burrata salad. Season with additional salt and black pepper to taste before serving.

Notes

  • Use ripe heirloom and cherry tomatoes for the best flavor and vibrant presentation.
  • Burrata is best served fresh and slightly chilled; avoid letting it sit out too long.
  • Pesto can be stored in an airtight container for up to 3 days in the refrigerator.
  • Feel free to substitute pine nuts with walnuts or almonds if preferred.
  • For a vegan version, omit the burrata and Parmesan cheese, or use plant-based alternatives.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: Blending
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/burrata-with-tomatoes-and-pesto-recipe/