Burrata with baked tomatoes and pesto
Recipe for burrata with baked tomatoes, pine nuts and pesto. It's a wonderfully simple and tasty dish that I serve several times every summer.
A truly delicious burrata dip that is great to serve with good bread and a nice glass of cool white wine.
You can also serve the dish as part of an evening with delicious tapas on the menu or as a starter or with good salads and delicious grilled meat. It is a lovely summer food and it is really easy to make such a delicious serving. The baked tomatoes take care of themselves in the oven and then it only takes a few minutes to arrange the delicious creamy burrata on a small plate and spread the tomatoes, basil pesto, pine nuts and a little basil over it.
Also try: Pesto recipe >>.
Working time 15 minutes.
Number of people: 4.
Burrata with baked tomatoes
60 min.
15 min.
4 pers.
while I'm cooking
Baked tomatoes
400 g cherry tomatoes
2 tablespoons olive oil
1 clove garlic, finely grated
salt and freshly ground pepper
For serving
20 g pine nuts
2 burrata
½ dl pesto
2 tablespoons olive oil
½ handful fresh basil
½ teaspoon flaked salt
freshly ground pepper
Place the tomatoes on a baking sheet lined with baking paper. Mix the olive oil with the garlic and add it to the tomatoes. Sprinkle with a little salt and pepper and bake the tomatoes at a low temperature of 160 degrees for 30-45 minutes. Remove the tomatoes from the oven and let them cool.
Toast the pine nuts in a hot, dry pan, stirring until they start to color.
Break up the burrata balls and place them on a platter or plate. Spread the baked tomatoes over them, drizzle with pesto and olive oil and sprinkle with some basil leaves, salt and freshly ground pepper.
