Tomato Burrata Recipe

Make the pesto

In a food processor combine 2 cups packed fresh basil leaves, 3 tbs toasted pine nuts, 1 tbs grated Parmesan, 1 garlic clove, 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Pulse until coarsely chopped. With the processor running, drizzle in 4 tbs extra-virgin olive oil until a smooth, spoonable pesto forms. Taste and adjust seasoning. Transfer to a small bowl and set aside.

Reduce balsamic

Pour 3/4 cup balsamic vinegar into a small saucepan. Add 1 tsp brown sugar if using. Bring to a gentle simmer over medium heat, then reduce heat to maintain a low simmer. Cook, stirring occasionally, until reduced by about half and syrupy enough to coat the back of a spoon (about 10–15 minutes). Watch closely to prevent burning. Remove from heat and let cool; it will thicken further as it cools.

Prepare and toast crostini

Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet. Brush each slice lightly with 2 tbs olive oil (spread across slices). Toast in the oven until golden and crisp, about 8–10 minutes, flipping once halfway. If desired, rub the warm toasts with a halved garlic clove for a subtle garlic note. Keep warm.

Prepare tomatoes

While crostini toast, core and slice the 4 roma tomatoes into 1/4"–1/2" thick slices. Arrange the tomato slices on a shallow serving platter or individual plates, slightly overlapping.

Season tomatoes with 1 tsp sea salt and 1 tsp freshly ground black pepper. Drizzle 3 tbs extra-virgin olive oil evenly over the tomatoes and scatter the fresh basil leaves between and atop the slices.

Add burrata

Gently pat the burrata balls dry with paper towel. Place one burrata ball whole (or torn into two pieces for easier sharing) on the center of each platter or divide as desired. Carefully tear open the burrata just before serving to let the creamy interior ooze over the tomatoes.

Spoon 2–3 tbs of the house pesto in small dollops around the tomatoes and atop/next to the burrata. Drizzle the balsamic reduction in a decorative pattern over the tomatoes and burrata (about 1–2 tbs per plate).

Drizzle 1 tbs extra-virgin olive oil over the burrata and tomatoes and sprinkle 1/2 tsp flaky sea salt over the finished dish.

Serve immediately with the warm toasted crostini alongside so guests can scoop burrata, tomatoes and pesto onto the toasts.