Burrata with Blistered Cherry Tomatoes and Fresh Pesto
Burrata with Blistered Cherry Tomatoes and Fresh Pesto
Ingredients
For the Blistered Cherry Tomatoes
- 1 pint cherry tomatoes
- 2 tablespoons olive oil
- 2 garlic, cloves, thinly sliced
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Fresh Pesto
- 2 cups fresh basil leaves, packed
- 1/4 cup pine nuts, lightly toasted
- 1/2 cup Parmesan cheese, freshly grated
- 2 garlic, cloves
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 cup olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For Serving
- 2 burrata cheese, 8-ounce balls, at room temperature
- 1/2 loaf crusty bread, sliced, for serving
Instructions
- 1
Prepare the Fresh Pesto: In a food processor, combine the basil leaves, toasted pine nuts, grated Parmesan cheese, garlic cloves, and lemon juice. Pulse until finely chopped. With the food processor running, slowly drizzle in the olive oil until a smooth, thick pesto forms. Season with kosher salt and black pepper to taste. Set aside.
⏱️ 8 min
- 2
Blister the Cherry Tomatoes: Heat the 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the cherry tomatoes, sliced garlic, and red pepper flakes. Cook, stirring occasionally, for 8 to 10 minutes, or until the tomatoes begin to burst and soften, and the garlic is fragrant and lightly golden. Season with kosher salt and black pepper.
⏱️ 10 min
- 3
Assemble the Dish: On a serving platter or individual plates, gently tear or slice the burrata balls and arrange them. Spoon the warm blistered cherry tomatoes and their juices over and around the burrata. Generously dollop the fresh pesto over the burrata and tomatoes.
⏱️ 5 min
- 4
Serve immediately with slices of crusty bread for dipping. Enjoy the contrasting textures and fresh flavors!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Burrata with Blistered Cherry Tomatoes and Fresh Pesto
Ingredients
For the Blistered Cherry Tomatoes
- 1 pint cherry tomatoes
- 2 tablespoons olive oil
- 2 garlic, cloves, thinly sliced
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Fresh Pesto
- 2 cups fresh basil leaves, packed
- 1/4 cup pine nuts, lightly toasted
- 1/2 cup Parmesan cheese, freshly grated
- 2 garlic, cloves
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 cup olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For Serving
- 2 burrata cheese, 8-ounce balls, at room temperature
- 1/2 loaf crusty bread, sliced, for serving
Instructions
- 1
Prepare the Fresh Pesto: In a food processor, combine the basil leaves, toasted pine nuts, grated Parmesan cheese, garlic cloves, and lemon juice. Pulse until finely chopped. With the food processor running, slowly drizzle in the olive oil until a smooth, thick pesto forms. Season with kosher salt and black pepper to taste. Set aside.
⏱️ 8 min - 2
Blister the Cherry Tomatoes: Heat the 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the cherry tomatoes, sliced garlic, and red pepper flakes. Cook, stirring occasionally, for 8 to 10 minutes, or until the tomatoes begin to burst and soften, and the garlic is fragrant and lightly golden. Season with kosher salt and black pepper.
⏱️ 10 min - 3
Assemble the Dish: On a serving platter or individual plates, gently tear or slice the burrata balls and arrange them. Spoon the warm blistered cherry tomatoes and their juices over and around the burrata. Generously dollop the fresh pesto over the burrata and tomatoes.
⏱️ 5 min - 4
Serve immediately with slices of crusty bread for dipping. Enjoy the contrasting textures and fresh flavors!
⏱️ 2 min