Description
This Pesto Burrata Appetizer topped with juicy roasted tomatoes is a perfect blend of creamy burrata, aromatic pesto, and sweet, caramelized tomatoes. It’s a simple yet elegant dish that makes a stunning starter or light snack. The freshness of the basil pesto, the richness of the burrata, and the burst of flavor from the roasted tomatoes create a mouthwatering combination that’s sure to impress.
Ingredients
Scale
For the pesto:
- 1 cup fresh basil leaves
- 1/4 cup pine nuts (or walnuts)
- 1/2 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
For the roasted tomatoes:
- 1 pint cherry or grape tomatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
For the burrata appetizer:
- 1 ball of fresh burrata cheese (8 oz)
- 1 tablespoon olive oil (for drizzling)
- Fresh basil leaves, for garnish
- Balsamic glaze (optional, for drizzling)
Instructions
For the pesto:
- In a food processor, combine the fresh basil, pine nuts (or walnuts), garlic, and Parmesan cheese.
- Pulse until finely chopped.
- With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Season with salt and pepper to taste. Set aside.
For the roasted tomatoes:
- Preheat the oven to 400°F (200°C).
- Place the halved tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with dried oregano, salt, and pepper.
- Roast the tomatoes in the preheated oven for 15-20 minutes, or until they are soft and beginning to caramelize. Remove from the oven and set aside.
To assemble the appetizer:
- Arrange the burrata on a serving platter. Gently tear it open to reveal the creamy interior.
- Spoon the pesto over the top of the burrata, allowing it to drip down the sides.
- Arrange the roasted tomatoes on top and around the burrata.
- Drizzle with a little olive oil and garnish with fresh basil leaves. Optionally, drizzle some balsamic glaze for extra flavor and color.
Notes
- You can use store-bought pesto if you’re short on time, though fresh pesto will add more flavor.
- The roasted tomatoes can be made in advance and stored in the refrigerator for up to 2 days.
- This appetizer is best served fresh, but can also be enjoyed at room temperature.
- Prep Time: 10 minutes (for pesto) 15 minutes (for roasting tomatoes)
- Cook Time: 15-20 minutes (for roasted tomatoes)
- Category: Appetizer, Snack, Mediterranean
- Method: No-cook, Roasting
- Cuisine: Italian, Mediterranean