Burrata Recipe

Prep

Drain sundried tomatoes if packed in oil. Toast the pine nuts in a dry skillet over medium heat for 2–3 minutes until fragrant and lightly golden; watch carefully to avoid burning.

In a food processor, combine drained sundried tomatoes, toasted pine nuts, grated Parmesan, fresh basil leaves, garlic clove, lemon juice, red pepper flakes, and 1 teaspoon salt.

Pulse the mixture until coarsely chopped. With the processor running, drizzle in 3 tablespoons olive oil (or more as needed) until a thick, spreadable pesto forms. If the pesto is too thick, add extra olive oil 1 teaspoon at a time until desired consistency is reached. Taste and adjust seasoning.

Transfer pesto to a bowl and set aside at room temperature. Makes roughly 3/4 cup.

Preheat oven to 400°F (200°C) or set a skillet over medium-high heat for stovetop toasting.

Brush both sides of focaccia slices lightly with extra-virgin olive oil (about 2 tablespoons for all slices).

If using oven: arrange slices on a baking sheet and toast for 6–8 minutes, flipping halfway, until golden and crisp at the edges. If using skillet: toast 2–3 minutes per side until golden and crisp.

Remove focaccia from oven/skillet and keep warm.

Place toasted focaccia slices on a serving platter or individual plates (4 slices per plate for 2 servings).

Using a spoon, spread about 1 tablespoon of the sundried tomato pesto onto each focaccia slice, leaving a small border.

Gently place one burrata ball per plate in the center of the grouped focaccia or split burrata between slices: for a composed presentation, leave burrata whole and tear open at the table, or gently cut each burrata in half and place over the pesto-topped focaccia slices.

Scatter micro basil generously over the burrata and focaccia (about 1/2 cup micro basil per plate).

Drizzle remaining olive oil (reserve any leftover from pesto if desired) over the burrata and focaccia, then finish with a light sprinkle of sea salt (about 1/2 tsp per plate) and freshly ground black pepper to taste.

If using, drizzle balsamic reduction (about 1 tablespoon per plate) around the cheese and grate a little lemon zest over the top for brightness.

Serve immediately so the focaccia remains crisp and the burrata is creamy.