📝 About This Recipe
This dish is a celebration of Italian simplicity, featuring a centerpiece of ultra-creamy burrata cheese that spills its luscious center when sliced. We pair this velvet texture with a vibrant, emerald-green homemade pesto and warm, honey-blistered cherry tomatoes for a contrast of temperatures and bright acidity. It is a sophisticated, sensory-driven appetizer that captures the essence of a Mediterranean summer in every bite.
🥗 Ingredients
The Cheese
- 2 balls Burrata Cheese (8 oz each, at room temperature)
- 1 pinch Maldon Sea Salt (flaky texture for finishing)
Hand-Crafted Basil Pesto
- 2 cups Fresh Basil Leaves (packed, washed and dried thoroughly)
- 3 tablespoons Pine Nuts (lightly toasted)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1 clove Garlic (small, smashed)
- 1/2 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 1 teaspoon Lemon Juice (to brighten and preserve color)
Blistered Tomatoes
- 1 pint Cherry Tomatoes (on the vine or loose)
- 1 tablespoon Balsamic Glaze (for a hint of sweetness)
- 1 tablespoon Olive Oil (for the pan)
Accompaniments
- 1 loaf Sourdough Baguette (sliced into 1/2 inch rounds)
- 1/2 teaspoon Fresh Cracked Black Pepper (to taste)
👨🍳 Instructions
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1
Remove the burrata from the refrigerator at least 30-45 minutes before serving to ensure the creamy center (stracciatella) is soft and fluid.
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2
In a small, dry skillet over medium-low heat, toast the pine nuts for 3-5 minutes, shaking the pan frequently until they are golden brown and fragrant. Set aside to cool.
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3
In a food processor or mortar and pestle, pulse the garlic and toasted pine nuts until they form a coarse paste.
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4
Add the fresh basil leaves and the lemon juice. Pulse several times until the leaves are finely chopped but not yet a puree.
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5
With the processor running on low, slowly drizzle in the 1/2 cup of extra virgin olive oil until the pesto is emulsified and smooth.
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6
Transfer the pesto to a bowl and fold in the grated Parmigiano-Reggiano by hand; season with a pinch of salt if needed. Set aside.
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7
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the cherry tomatoes and cook for 4-6 minutes until the skins begin to burst and char slightly.
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8
Drizzle the balsamic glaze over the tomatoes in the pan, toss to coat for 30 seconds, then remove from heat.
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9
Lightly toast the sourdough baguette slices under a broiler or on a grill pan until golden and crisp.
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10
To assemble, place the two burrata balls in the center of a shallow serving platter or individual plates.
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11
Using a sharp knife, gently score the top of the burrata in an 'X' shape to allow the cream to peek through.
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12
Generously spoon the fresh basil pesto over the top and around the base of the cheese.
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13
Arrange the warm blistered tomatoes around the cheese, ensuring some of the tomato juices mingle with the pesto.
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14
Finish with a sprinkle of flaky Maldon sea salt and fresh cracked black pepper over the entire dish.
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15
Serve immediately while the tomatoes are warm and the cheese is at room temperature, with toasted bread on the side.
💡 Chef's Tips
Always serve burrata at room temperature; serving it cold masks the delicate milky flavors and ruins the texture. To keep your pesto bright green, blanch the basil in boiling water for 5 seconds and shock in ice water before blending. Avoid over-processing the pesto; a bit of texture from the nuts and cheese makes for a more rustic, authentic mouthfeel. If you cannot find burrata, a very high-quality buffalo mozzarella is a decent substitute, though it lacks the creamy interior. Use the best olive oil you can afford for this dish, as there is no heavy cooking to hide the oil's flavor profile.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or a dry Italian Rosato to cut through the richness of the cheese. Serve alongside a platter of Prosciutto di Parma or bresaola for a more substantial antipasto spread. Add a handful of fresh arugula tossed in lemon juice to the platter for a peppery bite. A glass of sparkling Prosecco or Franciacorta makes this an elegant start to a celebration dinner.