Squash & Burrata Recipe

Prepare and roast

Preheat oven to 220°C (425°F). Trim ends from the courgettes and slice lengthwise into 5–7 mm (1/4–1/3 in) thick planks. In a large bowl, toss the courgette slices with 3 tbs olive oil, 1 tsp sea salt, 1 tsp black pepper, lemon zest and the thinly sliced garlic so they are evenly coated. Arrange in a single layer on one or two rimmed baking sheets (use two if crowded). Roast on the middle rack for 10–14 minutes, flipping once halfway, until golden at the edges and just tender. Remove from oven and let cool slightly.

Make pistou

While the courgettes roast, toast the pine nuts in a small dry skillet over medium heat for 2–3 minutes, shaking the pan, until fragrant and lightly colored; cool. In a small food processor or with a mortar and pestle, combine basil, toasted pine nuts, grated parmesan, chopped garlic, lemon juice, salt and pepper. Pulse and then stream in 3 tbs olive oil until you have a loose, spreadable paste (pistou). Taste and adjust salt, pepper or lemon to brighten. If too thick, add up to 1–2 tbs more olive oil.

Prepare crostini

Lower oven temperature to 200°C (400°F) after removing courgettes (or use a toaster oven). Arrange sliced bread on a baking sheet, brush both sides lightly with 2 tbs olive oil and sprinkle with 1 tsp sea salt. Toast in the oven 6–8 minutes, flipping once, until crisp and golden. Alternatively, grill or pan-toast slices until nicely browned. Keep warm or cool slightly for serving.

Assemble the plate

On a serving platter or individual plates, spoon small amounts of basil pistou in two or three spots to anchor the presentation. Neatly layer roasted courgette planks over and beside the pistou, overlapping slightly. Tear open each burrata and place the ball in the center or alongside the courgettes so the creamy interior is visible.

Finish and serve

Drizzle 2 tbs aged balsamic over the courgettes and burrata. Scatter micro basil or torn fresh basil leaves over the dish. Season the burrata and courgettes with flaky sea salt and 1/2 tsp freshly ground black pepper to taste. Serve with warm crostini on the side for spreading pistou and creamy burrata. If desired, pass extra olive oil and balsamic at the table.