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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.
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Prep Time 20 minutes
Cook Time 30 minutes
Ingredients Method

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

Method
 

  1. Preheat the oven to 425°F. Line a baking sheet with foil.
  2. Cut the baguette on a diagonal into ½-inch thick slices
  3. Brush one side of each slice with the olive oil, then place oil-sides up on the baking sheet. Sprinkle with salt and pepper.
  4. Bake in the oven until golden brown, about 10 minutes, flipping the crostini halfway through.
  5. While the crostini is baking, combine the basil, garlic, and pine nuts in a food processor. Pulse until roughly chopped, about 15 seconds.
  6. With the machine running, slowly add in the olive oil until well combined, about 1 to 2 minutes.
  7. Add the Parmesan, salt, and pepper until just incorporated. Set aside.
  8. Once your crostini has finished baking, increase the temperature on your oven to 450°F and line another baking sheet with foil.
  9. 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.
  10. Remove the burrata from water and pat dry with a paper towel, then carefully slice it and place it on a serving plate.
  11. 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.
  12. Serve with crostini.