Creamy burrata topped with homemade pesto and halved multicolored cherry or grape tomatoes. A simple, gorgeous and fresh appetizer to celebrate all the summer flavors. In fact, this might be the only summer appetizer you will ever need.
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.
How do you make this easy burrata with tomatoes recipe?
It’s so simple.
- Place your burrata on a small serving plate
- Top the burrata with pesto* (homemade or store-bought) and spread the rest of the pesto around the burrata
- Add halved tomatoes
- Add sea salt and freshly ground pepper
- Drizzle with balsamic vinegar or balsamic glaze, if desired
- Serve with toasted baguette slices or whole grain crackers
*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.
What is burrata?
Burrata is mozzarella that has been formed into a pouch and then filled with strings of mozzarella and cream. It is very rich. It is heavenly. And it is the perfect match for summer tomatoes and basil or pesto. You can find burrata in the specialty cheese section of your local grocery store. And, if you can’t find it, regular mozzarella will work, you’ll just want to slice the mozzarella prior to plating it, so it’s easily served.
Serve this as an appetizer for your upcoming mini socially distanced Fourth of July bbqs with toasted baguette slices or crackers. It’ll be gone in a split second.
Here’s how to make this Creamy Burrata with Pesto and Tomatoes:
Creamy Burrata with Tomatoes and Pesto
- 4 ounces burrata
- 1 cup cherry or grape tomatoes halved
- 1/4 cup pesto* prepared or homemade
- drizzle balsamic vinegar or balsamic glaze optional
- freshly ground black pepper
- sea salt
- 1/2 baguette sliced and toasted or whole grain crackers
- Place burrata on a small serving dish. Top with pesto.
- Spread remaining pesto around the burrata. Top burrata and pesto with halved tomatoes. Drizzle with balsamic vinegar, if desired (optional).
- Add freshly ground pepper and sea salt to taste.
- Serve with a cheese knife and toasted baguette slices or whole grain crackers.
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