Creamy burrata topped with homemade pesto and halved multicolored cherry or grape tomatoes. Simple. Gorgeous. Fresh. Heavenly.
Do you need any other appetizer this summer? I think not.
Of course, this Creamy Burrata with Pesto and Tomatoes appetizer would be even more over the top if we used our homegrown tomatoes. But, we have at least another month until these beauties, started from seed by my mother-in-law (thanks Coral!) bear any fruit. Until then, we’ll make due with their ok supermarket counterparts. If you have homegrown or farmer’s market tomatoes, use those. Even larger tomatoes will do, just dice them up. If you have the time, make the pesto yourself (it’s easy!). If you don’t, the store bought version will do just fine.
To make a quick pesto: add a bunch of fresh basil, 1/4 cup pine nuts, 1/4 cup shaved parmesan cheese, 2 cloves garlic to a food processor. While blending, drizzle in about 1/4 – 1/2 cup of extra virgin olive oil, more if needed. Process until smooth. Add salt and pepper to taste.
Burrata is mozzarella that has been formed into a pouch and then filled with strings of mozzarella and cream. It is very rich. Which makes it a perfect marriage with summer tomatoes.
Serve this as an appetizer for your upcoming Fourth of July bbqs with toasted baguette slices. It’ll be gone in a split second.
Here’s how to make this Creamy Burrata with Pesto and Tomatoes:
- • 4 oz burrata
- • 1 cup cherry tomatoes, halved
- • ¼ cup pesto
- • Freshly ground pepper
- • ½ baguette, sliced and toasted or whole grain crackers
- Place burrata on a small serving dish.
- Top with 1 Tbsp pesto.
- Spread remaining pesto around the burrata.
- Top burrata and pesto with halved tomatoes.
- Add freshly ground pepper to taste.
- Serve with a cheese knife and toasted baguette slices.