Burrata Cheese with Fresh Pesto DrizzleYum
This Burrata Cheese with Fresh Pesto Drizzle is a simple yet elegant appetizer. A couple of weeks ago I was going to a party and I had appetizer duty. I was going to be pressed for time, so I needed an easy cold appetizer…one that needed very little attention from me after I arrived, and it needed to be an easy appetizer for a crowd of people to work with.
I had asked a very nice and amazingly talented woman at work (who used to have her own catering business) to make an appetizer recommendation, and she suggested that I give this Burrata Cheese appetizer a try. This slightly adapted recipe comes from “Blue Eggs and Yellow Tomatoes” by Jeanne Kelley. It was a very good recommendation!
This Burrata Cheese with Fresh Pesto Drizzle appetizer was a complete hit at the party. I heard “this is the best appetizer ever” a few times that night. I made it a second time this weekend. Burrata Cheese is the king of mozzarella cheese. It’s unbelievably soft and creamy, and it ties nicely with the fresh pesto (which I love on just about anything) and the grape tomatoes. Be sure to serve it with a fresh crusty baguette to soak up the wonderful pesto. This is a great inexpensive appetizer that looks pretty and is quite the crowd-pleaser!
Burrata Cheese with Fresh Pesto Drizzle Appetizer
Yield: 4 - 6 servings
Total Time: 30 minutes
- 16 ounces Burrata cheese
- 1 cup yellow and red grape or cherry tomatoes, cut in half
- Basil sprigs
- 1 fresh crusty baguette, sliced
- 2 cups packed fresh basil leaves
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup toasted pine nuts (optional)
- 3 garlic cloves
- 1/2 cup extra-virgin olive oil
- Drain the Burrata and place in a serving dish. Gently break open the cheese and drizzle it with the pesto. Surround it decoratively with tomatoes.
- Garnish with basil sprigs, and serve with sliced baguette.
- Combine the basil leaves, Parmesan cheese, nuts, and garlic in a food processor fitted with the metal blade and pulse until the leaves are minced finely.
- Add the olive oil and pulse to blend, stopping to scrape down the sides of the bowl.
- Transfer the pesto to an airtight container and cover with a thin layer of olive oil to keep it from browning.