Burrata Caprese Recipe
Basil pesto, heirloom tomatoes, spring greens, balsamic reduction, crostini.
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Ingredients
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Pesto
Salad
Crostini
Method
Pesto Preparation
- 1
Make the Basil Pesto
In a food processor, combine basil leaves, pine nuts, grated Parmesan cheese, and garlic cloves. Pulse until the mixture is well blended.
- 2
Add Olive Oil
With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Scrape down the sides as necessary.
- 3
Season the Pesto
Add salt and black pepper to taste. Blend again to combine. Set aside.
Salad Assembly
- 4
Prepare the Salad Base
In a large bowl, place the spring greens as the base.
- 5
Layer the Tomatoes
Arrange the sliced heirloom tomatoes on top of the spring greens.
- 6
Add Burrata
Tear the burrata cheese into pieces and place them over the tomatoes.
- 7
Drizzle Balsamic Reduction
Drizzle the balsamic reduction over the salad for added flavor.
- 8
Top with Pesto
Spoon the prepared basil pesto over the entire salad for a fresh finish.
Crostini Preparation
- 9
Prepare the Baguette
Preheat the oven to 400°F (200°C). Slice the baguette into 1/2 inch thick pieces.
- 10
Brush with Olive Oil
Lay the baguette slices on a baking sheet and brush each slice with olive oil.
- 11
Toast the Crostini
Bake in the preheated oven for 5-7 minutes or until the crostini are golden brown and crispy.
