Burrata Cheese with Fresh Pesto Drizzle


burrata cheese appetizer

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.Burrata cheese appetizer

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!

burrata cheese appetizer

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!


~ Deb

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
For the Pesto
  • 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


  1. 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.
  2. Garnish with basil sprigs, and serve with sliced baguette.
For the Pesto
  1. 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.
  2. Add the olive oil and pulse to blend, stopping to scrape down the sides of the bowl.
  3. Transfer the pesto to an airtight container and cover with a thin layer of olive oil to keep it from browning.


2 Responses to “Burrata Cheese with Fresh Pesto Drizzle”

  1. Toni — March 18, 2013 @ 8:43 pm (#)

    WOW! Steve will love this – thanks for the great recipes and beautiful pictures too! XO

    • Delicious Happens — March 19, 2013 @ 4:43 am (#)

      You’re so sweet! Love you!

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