Burrata With Roasted Tomato & Pesto Recipe
thai basil pesto, roasted tomato, balsamic glaze, toasted ciabatta
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Ingredients
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Roasted Tomatoes
Thai Basil Pesto
Burrata & Assembly
Method
Roasted Tomatoes
Preheat and prep tomatoes
Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper. Rinse tomatoes and pat dry.
Toss tomatoes with 2 tbs olive oil, minced garlic, 3 tsp salt, 1 tsp black pepper and red pepper flakes (if using) in a bowl until evenly coated. Spread in a single layer on the prepared baking sheet.
Roast for 18–25 minutes, until the tomatoes are blistered and slightly collapsed but still hold some shape. Remove from oven and let cool slightly. If there is excess liquid, spoon off and reserve (it can be drizzled over the burrata).
Thai Basil Pesto
Blend pesto
In a food processor or blender combine Thai basil, parsley (if using), toasted pine nuts or cashews, grated cheese, garlic clove, lime juice, 0.5 tsp salt and 0.25 tsp pepper. Pulse until coarsely chopped.
With the processor running, slowly stream in 0.25 cup olive oil until a loose, spoonable pesto forms. Taste and adjust salt, pepper or lime if needed. If you prefer a thinner pesto, add another tablespoon of oil or 1–2 tsp water.
Burrata & Assembly
Plate burrata
Place each burrata (1 piece per 2 servings) on a serving plate or shared platter. Gently tear or slice the top of the burrata to expose the creamy interior just before serving.
Arrange a generous spoonful of roasted tomatoes beside and slightly over the burrata, allowing some of the tomato juices to mingle with the cheese. Spoon 1–2 tbs Thai basil pesto over the tomatoes and around the burrata.
Drizzle 1–2 tbs balsamic glaze over the burrata and tomatoes in a decorative pattern. Sprinkle flaky sea salt (about 1/4 tsp per burrata), freshly cracked black pepper and scatter microgreens or extra basil leaves on top.
Serve immediately with toasted ciabatta slices for scooping. If desired, provide an extra small bowl of pesto and reserved tomato juices at the table.