Pesto Burrata with Roasted Tomatoes
The pesto portion of this recipe makes about 1½ cups. You will only need about 3 tablespoons for the larger recipe. You can store it in the frige for up to 3 days or in the freezer for up to 1 month. Alternately, use store-bought pesto.
Ingredients
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
Instructions
- 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.