I genuinely wish that you could reach through the computer screen with a fork to tase this amazing dish. Matt and I been completely obsessed with the Magnolia cookbooks and have been steadily eating our way through a handful of recipes from both books this past month. (ICYMI: I made these chocolate chip cookies that received two thumbs up from my mom, dad, and Matt.)
Today I’m sharing this delicious dish of roasted tomatoes and pesto burrata. Here’s the beauty of this dish: it works as an appetizer for 4 – 6 people and a lighter dinner for 2 people. Plus, it looks way fancier and way more complicated than it actually is.
NOTE: The pesto portion of this recipe yields about 1 1/2 cups of pesto, and you’ll only need 3 tablespoons for the full recipe. Store the pesto in the refrigerator up to 3 days or in the freezer up to 1 month. If you’re short on time or you just don’t feel like making homemade pesto, the store-bought version works, too!
This recipe for Pesto Burrata and Roasted Tomatoes is from the Magnolia Table Volume 2 cookbook.
Pesto Burrata with Roasted Tomatoes
For the Pesto
- 3 cups packed fresh basil
- 2 garlic cloves
- ¼ cup pine nuts
- ¾ cup extra virgin olive oil
- ½ cup grated Parmesan cheese
- ¼ tsp kosher salt
- ¼ tsp freshly ground black pepper
For th Crostini
- 1 baguette
- 2 tbsp extra virgin olive oil
- salt and pepper, to tase
For the Pesto Burrata
- 2 cups cherry tomatoes
- 1 tbsp extra virgin olive oil, plus some extra for drizzling
- ½ tsp kosher salt
- ¼ tsp freshly ground pepper
- 2 8 oz containers burrata cheese
- Preheat the oven to 425°F. Line a baking sheet with foil.
- Cut the baguette on a diagonal into ½-inch thick slices
- Brush one side of each slice with the olive oil, then place oil-sides up on the baking sheet. Sprinkle with salt and pepper.
- Bake in the oven until golden brown, about 10 minutes, flipping the crostini halfway through.
- While the crostini is baking, combine the basil, garlic, and pine nuts in a food processor. Pulse until roughly chopped, about 15 seconds.
- With the machine running, slowly add in the olive oil until well combined, about 1 to 2 minutes.
- Add the Parmesan, salt, and pepper until just incorporated. Set aside.
- Once your crostini has finished baking, increase the temperature on your oven to 450°F and line another baking sheet with foil.
- On the baking sheet, toss the cherry tomatoes with the 1 tablespoon of olive oil, salt, and pepper. Roast for 18 to 20 minutes, until the tomatoes are brown and soft.
- Remove the burrata from water and pat dry with a paper towel, then carefully slice it and place it on a serving plate.
- Drizzle about a teaspoon of olive oil onto the serving dish, along with 3 tablespoons of the pesto. Top with roastd tomatoes and season with salt and pepper to taste.
- Serve with crostini.