Jul 14 2026
Restaurants›The Library - inspired by the George Peabody Library›Warm Burrata Recipe

Warm Burrata Recipe

Inspired by The Library - inspired by the George Peabody Library
Time45m
Serves4

arugula pesto, tomato confit, buttered baguette

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Ingredients

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For the Arugula Pesto

For the Tomato Confit

For the Buttered Baguette

For Serving

Method

For the Arugula Pesto

  1. 1

    Prepare the Pesto

    In a food processor, combine the fresh arugula, grated Parmesan cheese, pine nuts, minced garlic, olive oil, salt, and black pepper. Blend until smooth. If the mixture is too thick, add a little more olive oil until you reach your desired consistency.

For the Tomato Confit

  1. 2

    Roast the Tomatoes

    Preheat your oven to 300°F (150°C). In a baking dish, combine the cherry tomatoes, olive oil, fresh thyme, sliced garlic, salt, and black pepper. Toss to coat the tomatoes evenly. Roast in the oven for about 1 hour or until the tomatoes are tender and slightly caramelized.

For the Buttered Baguette

  1. 3

    Prepare the Baguette

    Slice the baguette into 1-inch pieces. Spread the softened butter generously on each slice. Place the slices on a baking sheet and toast in the oven at 375°F (190°C) for about 5-7 minutes or until golden brown and crispy.

For Serving

  1. 4

    Assemble the Dish

    On a serving plate, place the warm burrata cheese in the center. Surround it with the freshly made arugula pesto and roasted tomato confit. Garnish with additional fresh arugula. Serve the buttered baguette slices on the side for dipping.

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