If you haven’t tried it before, burrata is a buttery, soft mozzarella ball filled with velvety stracciatella (little shreds) – an incredible delicacy, especially when served at the peak of tomato season. Deliciously creamy burrata pairs perfectly with oven-roasted cherry tomatoes, bursting with flavor. Top with arugula pesto and slices of freshly grilled bread, and you have an amazing summertime feast, ready in minutes. Enjoy this dish al fresco, with good wine and great company.
Serves: 4-6
Difficulty: easy
Prep time: 10 min
Cook time: 10 min
Diet: Vegetarian
Ingredients
1 baguette, sliced on bias
¼ c extra virgin olive oil
1 pt each red and yellow cherry tomatoes
pinch each salt and pepper
2 balls of burrata, approx. 1 lb
¼ c fresh basil leaves, for garnish
Arugula Pesto
1 c arugula leaves, packed (approx. 2 oz)
1 c parsley leaves, packed (1 bunch Italian flat-leaf parsley)
½ c walnuts, toasted (or sub ¼ c toasted pine nuts)
3 T fresh garlic cloves
½ c fresh Parmesan cheese, grated
½ t salt, to taste
¼ t black pepper, to taste
½ c extra virgin olive oil
Steps
Heat oven broiler to high. Brush bread slices with olive oil and toast on a sheet pan under broiler 1-2 min per side (watch closely, as bread will burn quickly). Remove bread from pan and set aside. Toss tomatoes with 1 T of olive oil, a pinch each of salt and pepper, and add to sheet pan. Return pan to oven and broil tomatoes until soft and blistered, approx. 5-6 min. Transfer tomatoes to serving platter, arranged around burrata, adding toasted baguette slices and several dollops of Arugula Pesto (recipe follows). Garnish with basil.
Arugula Pesto
In a food processor, combine arugula, parsley, nuts and garlic until chopped well. Add cheese, salt and pepper. With the processor running, add olive oil in a steady stream until blended. Taste and adjust seasonings, as needed. Refrigerate in airtight container until ready to use.
