Burrata with Tomatoes and Pesto
Creamy burrata cheese, juicy tomatoes and Mediterranean flavors unite to make this spectacular appetizer which would also work as a flavorful side dish.
Servings: 4
Ingredients
For the Salad
- 3 heirloom tomatoes sliced
- 1 Cup cherry tomatoes or grape, halved
- ½ Cup fresh basil
- ¼ Cup olives Kalamata or green
- 3 to 4 burrata cheese large
- salt and black pepper to taste
For the Basil Pesto
- 2 Cups basil leaves
- ½ Cup pine nuts
- 2 Tablespoons lemon juice fresh
- 3 Cloves garlic small
- ¼ Teaspoon salt
- ¼ Teaspoon black pepper
- ⅓ Cup extra virgin olive oil more if needed
- ⅓ Cup parmesan cheese freshly grated
Instructions
- Layer the tomato slices basil, olives and burrata cheese on a large platter.
- Add the basil, pine nuts, lemon juice, garlic salt and pepper to a food processor.
- Pulse a few times until everything is very small.
- Turn on the food processor and slowly add the olive oil, then process to smooth.
- Add the parmesan and pulse a couple more times.
- Drizzle the salad with the pesto and add salt and pepper as needed.
Notes
Adjust the seasonings: You can use different seasonings if you wish. I love using truffle salt instead of regular salt. It adds a special umami flavor to the dish. Flaky sea salt works too.
Use the best tomatoes: Use fresh garden tomatoes or heirloom tomatoes if you can get them. It's best to use a variety of fresh tomatoes including full-size ones and cherry or grape tomatoes too. You can get green, orange, red, and golden tomatoes, and a combination of different colors looks so pretty on the platter. Most grocery stores carry different varieties of tomatoes.
Experiment! Add some thinly sliced fresh figs to the serving plate, or some wafer thin ham slices. Either of those ingredients contrasts beautifully with the creamy cheese. You might like to sub large capers or caperberries for the olives or try roasted tomatoes instead of raw ones. Mixed fresh herbs are good too.
Use the best tomatoes: Use fresh garden tomatoes or heirloom tomatoes if you can get them. It's best to use a variety of fresh tomatoes including full-size ones and cherry or grape tomatoes too. You can get green, orange, red, and golden tomatoes, and a combination of different colors looks so pretty on the platter. Most grocery stores carry different varieties of tomatoes.
Experiment! Add some thinly sliced fresh figs to the serving plate, or some wafer thin ham slices. Either of those ingredients contrasts beautifully with the creamy cheese. You might like to sub large capers or caperberries for the olives or try roasted tomatoes instead of raw ones. Mixed fresh herbs are good too.
Nutrition
Calories: 352kcal | Carbohydrates: 10g | Protein: 7g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Cholesterol: 6mg | Sodium: 421mg | Potassium: 475mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1852IU | Vitamin C: 28mg | Calcium: 155mg | Iron: 2mg
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