How to make Burrata with Pesto and Tomatoes?(Gorgeous and fresh)

Freshly ground black pepper, sea salt, halved multicolored cherry or grape tomatoes, homemade pesto, and a drizzle of balsamic glaze are sprinkled on top of creamy burrata.

A straightforward, attractive, and fresh appetizer to honor the flavors of summer. You might never need another summer appetizer after making this one.

Of course, using our cultivated tomatoes would make this appetizer of Creamy Burrata with Pesto and Tomatoes even more extravagant.

However, it will be at least another month before these lovely plants, which my mother-in-law grew from seed (thanks Coral! ), bear any fruit. We’ll get by with their adequate supermarket counterparts till then.

Use tomatoes from your garden or the farmer’s market if you have any for this summer appetizer. Just dice up even bigger tomatoes. Make your pesto if you have the time; it’s simple! If not, the version from the store will work just fine.

How do you prepare this simple recipe for Creamy burrata with pesto and tomatoes?

It’s really easy.

1. On a small serving plate, arrange your burrata.
2. Top the burrata with pesto (either handmade or purchased), then cover it with the remaining pesto.
3. Add the tomato halves.
4. Pepper and sea salt should also be added.
5. If desired, drizzle with balsamic vinegar or balsamic glaze.
6. Serve with toasty baguette pieces or whole grain crackers.

How is homemade pesto made?

Here is a simple recipe for homemade pesto:

• 1 fresh basil bunch
• 1/4 cup pine nuts, optionally roasted
• Shaved parmesan cheese, 1/4 cup
• Garlic cloves, two

To a food processor, add the aforementioned components. Drizzle in while blending:

• Extra virgin olive oil, 1/4 to 1/2 cup, or more as necessary

until smooth, process. To taste, add salt and pepper.

Describe burrata.

When mozzarella is made into a pouch, threads of mozzarella are inserted within, along with the cream. It’s quite wealthy. It’s heaven-sent. And it goes perfectly with pesto or basil and summer tomatoes.

Burrata can be found in the specialty cheese area of your neighborhood supermarket. Regular mozzarella will also work if you can’t find it; just slice it before plating it so that it can be served easily.

With toasted baguette slices or crackers, serve this as an appetizer at your upcoming Fourth of July barbecues. It will go in an instant.

Here’s how to make this Creamy Burrata with Pesto and Tomatoes:

Creamy burrata topped with homemade pesto and halved multicolored cherry or grape tomatoes, black pepper, sea salt, and balsamic drizzle. The perfect summer appetizer!

Ingredients for Creamy Burrata with Pesto and Tomatoes

• 6-8 ounces burrata
• 2 cups cherry or grape tomatoes halved
• 1/4 cup pesto * prepared or homemade
• 1 tablespoon balsamic glaze or balsamic vinegar, optional
• Freshly ground black pepper to taste
• Sea salt to taste

For serving

• 1/2 baguette sliced and toasted or whole grain crackers

Notes

*To prepare a quick pesto, combine 2 garlic cloves, a bunch of fresh basil, 1/4 cup of pine nuts, and 1/4 cup of parmesan cheese in a food processor.

Pour in between 1/4 and 1/2 cup of extra virgin olive oil while blending, adding more if necessary. until smooth, process. To taste, add salt and pepper.

Nutrition

Calories: 151kcalCarbohydrates: 13gProtein: 6gFat: 9gSaturated Fat: 3gCholesterol: 14mgSodium: 228mgPotassium: 80mgFiber: 1gSugar: 2gVitamin A: 462IUVitamin C: 6mgCalcium: 137mgIron: 1mg