Ingredients
Tomato Mixture
- 1 pint cherry or grape tomatoes, halved or quartered if large
- ¼ cup thinly sliced oil-packed sun-dried tomatoes
- 1 tablespoon thinly sliced fresh basil, plus more small leaves for garnish
- 1 medium clove garlic, pressed or minced
- ¼ teaspoon fine salt
- 1 tablespoon olive oil
- 2 teaspoons thick balsamic vinegar or balsamic glaze, divided
Burrata and Garnishes
- 8 ounces burrata (2 balls)
- 1 ½ tablespoons pine nuts or chopped roasted pistachios
- 1 teaspoon olive oil
- Freshly ground black pepper, to taste
- Flaky sea salt, optional
Optional
- Crostini or crusty bread, for serving
Instructions
- Toast the Pine Nuts: In a small skillet over medium-low heat, warm the pine nuts until they’re fragrant and lightly golden on the edges, about 3 to 5 minutes, stirring often to prevent burning. Once toasted, transfer them to a bowl to cool.
- Prepare the Tomato Mixture: In a shallow serving bowl, combine the cherry tomatoes, sun-dried tomatoes, sliced basil, garlic, and fine salt. Add 1 tablespoon of olive oil and 1 teaspoon of balsamic vinegar. Stir gently to mix all the ingredients evenly without bruising the tomatoes.
- Assemble the Dish: Gently tear open each ball of burrata and nestle them into the center of the tomato mixture. Drizzle the burrata with the remaining 1 teaspoon of olive oil and 1 teaspoon of balsamic vinegar. Sprinkle the toasted pine nuts over the dish, add some reserved basil leaves, and season with freshly ground black pepper. Optionally, finish with a pinch of flaky sea salt over the cheese.
- Serve: Serve immediately, accompanied by crostini or crusty bread if desired. This dish is best consumed the same day but can be stored covered in the refrigerator for several days.
Notes
- Use ripe, high-quality cherry or grape tomatoes for the best flavor.
- Toast pine nuts carefully over low heat to avoid burning and bitterness.
- Burrata is delicate; handle it gently to retain its creamy texture.
- The dish is best served fresh but can keep refrigerated for up to 2-3 days covered.
- For a nut-free version, omit the pine nuts or substitute lightly toasted seeds like pumpkin seeds.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
