Caprese Recipe
Burrata roasted tomato pesto lemon zest • balsamic
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cheese
Tomatoes
Pesto
Lemon Zest
Balsamic Reduction
Method
Roasting Tomatoes
- 1
Prepare the Oven
Preheat your oven to 400°F (200°C).
- 2
Roast the Tomatoes
Place the cherry tomatoes on a baking sheet. Drizzle with olive oil and season with salt and black pepper. Roast in the preheated oven for about 20-25 minutes, or until the tomatoes are blistered and soft.
Making Pesto
- 3
Blend the Ingredients
In a food processor, combine fresh basil leaves, pine nuts, garlic cloves, and grated Parmesan cheese. Pulse until finely chopped.
- 4
Add Olive Oil
While the food processor is running, slowly pour in the olive oil until the mixture is smooth and creamy. Season with salt and black pepper to taste.
Preparing Lemon Zest
- 5
Zest the Lemon
Use a microplane or fine grater to zest the lemon, avoiding the white pith, which can be bitter. Set aside for garnish.
Making Balsamic Reduction
- 6
Reduce the Balsamic Vinegar
In a small saucepan, bring the balsamic vinegar to a boil over medium heat. Reduce the heat to low and let it simmer until it thickens, about 10-15 minutes. Remove from heat and let it cool.
Assembling the Caprese
- 7
Plate the Dish
On a serving platter, place the roasted cherry tomatoes. Tear the burrata cheese and place pieces on top of the tomatoes.
- 8
Add Pesto and Garnish
Drizzle the homemade pesto over the burrata and tomatoes. Sprinkle with lemon zest.
- 9
Finish with Balsamic Reduction
Drizzle the balsamic reduction over the entire dish for added flavor.
