Burrata with Roasted Tomatoes, Basil & Pesto

Burrata with Roasted Tomatoes, Basil & Pesto

Take burrata to the next level with roasted tomatoes, fresh basil, and a drizzle of pesto and olive oil. A classic combo with a fresh twist... it's especially delicious served with your favorite homemade crostini!

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Prep Time: 10

Cook Time: 8

Servings:

Calories: 125kcal

Author: Cathy Trochelman

Ingredients

2 cups cherry tomatoes
2 Tablespoons olive oil extra virgin
3-4 cloves garlic minced
8 ounces burrata
1/4 cup basil or to taste
2 Tablespoons pesto or to taste

Instructions

Preheat oven to 400°F.
Spread the tomatoes out on a rimmed baking pan. In a small bowl, combine 2 Tablespoons olive oil, 3-4 cloves garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle over the tomatoes and toss to coat. Set aside.
Slice a baguette to desired thickness. Spread slices on a rimmed baking sheet and brush each slice with olive oil. Place the tomatoes and the bread in the oven at the same time; roast for 8-10 minutes. Remove from oven when the bread is golden brown and the tomatoes are beginning to burst.
Let the tomatoes cool slightly, then transfer to a serving plate. Place the burrata on top. Add fresh basil and drizzle with pesto and olive oil.
Serve with crostini or any of your favorite dippers.

Notes

Recipe Variations

Use any variety of pesto (homemade or store bought)
Use fresh tomatoes instead of roasted tomatoes
Follow my recipe for blistered tomatoes to make them on the stovetop
Use basil or garlic flavored olive oil
Add crushed red pepper flakes for heat
Serve with crackers or fresh veggies

Nutrition