If you’re Team Burrata, then this is for you!
I have made so many versions of this starter over the years but this is how I like it best. It’s super easy, just an assembly job really, but oh, so delicious!
We all know burrata is delicious. Especially paired with tomatoes. And basil. But take it one step further and substitute the fresh basil (although I use some for garnish) with fresh (this is important, it has to be fresh pesto, either store-bought – you find it by the fresh pasta and sauces – or homemade) pesto. It has more flavour, more texture and makes it feel more like a proper dish than just tomatoes and burrata together.
Although this is pretty much the only building blocks, I share a few tricks in the below recipe to elevate these flavours as much as possible.
But I also recommend bread of some kind. Either a crusty baguette or a chewy ciabatta or sourdough, or of course, crisp crostini.
Burrata with tomatoes, pesto and olive oil, serves 2
125 g burrata, removed from the fridge an hour before serving
100 g cherry tomatoes, rinsed and halved
2-3 tsp fresh pesto
a good quality extra virgin olive oil
fresh basil
sea salt (I like Maldon) and black pepper
a wedge of lemon
Place the burrata in a shallow bowl or on a platter. Arrange the tomatoes around it. Add salt and pepper. Add the pesto to a little bowl and add a tbsp or so of olive oil to loosen it so you can drizzle it. Stir with a teaspoon and drizzle the pesto oil mixture over the burrata and tomatoes. Squeeze over lemon juice. Decorate with basil leaves. Add a little more salt and pepper. And just before bringing it to the table, drizzle with more of the olive oil. Serve with bread or crostini.
Scandelights 