Burst Tomato Pesto Burrata
There is something about cooking dinner on the weekends that calls for a solid appetizer to precede it. Regardless of if we have guests over or if its just Brad and I, I am always down for a tasty appetizer to get the evening going. I love the simplicity of Caprese salad and Caprese skewers, which inspired this quick and satisfying dish.
To make Burst Tomato Pesto Burrata, you will need…
drizzle of olive oil
1/2-1 pint cherry or grape tomatoes
1 clove garlic, sliced
kosher salt and pepper to taste
8 ounces burrata cheese
1-2 tablespoons pesto
Toasted bread for serving
Preheat the oven to 400 degrees F. Place tomatoes in a small baking dish and drizzle with olive oil. Mix in chopped garlic and season with kosher salt and pepper. Roast tomatoes for 12-15 minutes, or until the skins begin to shrivel. Remove the tomatoes and gently break them with the back of a spoon.
On a serving dish, spread a thin layer of pesto into a circle. Place the burrata in the middle of the pesto circle and arrange tomatoes around the burrata. Add the remaining pesto around the burrata. Drizzle with balsamic glaze and arrange the toasted bread for serving.
Prep Time- 5 minutes
Cook Time- 15 minutes
Total Time- 20 minutes
- Drizzle of olive oil
- 1/2-1 pint cherry or grape tomatoes
- 1 clove garlic, sliced
- kosher salt and pepper to taste
- 8 ounces burrata cheese
- 1-2 tablespoons pesto
- Toasted bread for serving
- Preheat the oven to 400 degrees F.
- Place tomatoes in a small baking dish and drizzle with olive oil. Mix in chopped garlic and season with kosher salt and pepper. Roast tomatoes for 12-15 minutes, or until the skins begin to shrivel. Remove the tomatoes and gently break them with the back of a spoon.
- On a serving dish, spread a thin layer of pesto into a circle. Place the burrata in the middle of the pesto circle and arrange tomatoes around the burrata. Add the remaining pesto around the burrata. Drizzle with balsamic glaze and arrange the toasted bread for serving.