Pesto Burrata Recipe

Toast pine nuts (optional)

Place pine nuts in a dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Transfer to a plate to cool.

In a food processor combine the basil leaves, toasted pine nuts, grated Parmesan, garlic clove, lemon juice, salt, and pepper. Pulse to begin breaking down the ingredients.

With the processor running, drizzle in the 1 cup extra-virgin olive oil in a steady stream until the mixture becomes a smooth, slightly loose paste. Scrape down the sides as needed. Taste and adjust salt, pepper or lemon.

Transfer pesto to a bowl and set aside. If making ahead, cover surface with a thin film of olive oil and refrigerate up to 24 hours (bring to room temperature before serving).

In a medium bowl combine the halved cherry tomatoes, minced shallot, minced garlic, balsamic vinegar, olive oil, and sugar or honey. Stir gently to combine.

Season with 1/2 tsp salt and 1/4 tsp black pepper. Let the mixture sit for 10–15 minutes at room temperature to macerate and let flavors meld. Stir in the chiffonade basil just before assembly.

Taste and adjust seasoning — add a touch more balsamic or sugar if you prefer sweeter/tangier balance.

Preheat a skillet or grill pan over medium heat. Brush both sides of each bread slice lightly with 2 tsp olive oil.

Toast the bread slices in the hot skillet until golden and crisp, about 1–2 minutes per side. Alternatively, broil for 1–2 minutes per side. Transfer toasted bread to a serving platter.

Place burrata balls on the platter. Just before serving, gently tear the top of each burrata to reveal the creamy interior.

Spread about 1 tablespoon of pesto on each toasted bread slice (reserve extra pesto in a bowl). Spoon 1–2 tablespoons of the balsamic tomato relish over the pesto-topped toasts, or serve relish alongside.

Arrange the pesto-toasts around the burrata on the platter. Drizzle a little extra-virgin olive oil over the exposed burrata and sprinkle flaky sea salt and optional crushed red pepper to taste.

Garnish the platter with whole fresh basil leaves. Serve immediately, allowing guests to scoop creamy burrata onto a pesto-topped toast and finish with tomato relish.