Tomatoes with Burrata

Sweet creamy burrata is as perfect as food gets. Tomatoes and pesto are simple partners that make for a memorable salad or first course.

Ingredients:

3 T pine nuts

3 clv garlic cloves, peeled and minced

0.25 c basil leaves, torn into pieces

0.25 italian parsley, leaves only

1 t kosher salt

0.25 pn parmigiano-reggiano, grated

1 T fresh lemon juice

1 lb tomatoes, assorted varities, sizes and textures

1 lb burrata

0 salt and pepper

0.5 very good olive oil, plus more for drizzling

Yield	Servings
Prep time	15 minutes
Recipe	Appetizer First Courses Italian Quick and Easy Salad Summer
Ingredients	tomatoes pine nuts parmesan olive oil burrata basil

Yield

Prep time

15 minutes

Recipe

Appetizer First Courses Italian Quick and Easy Salad Summer

Ingredients

tomatoes pine nuts parmesan olive oil burrata basil

Directions

PESTO SAUCE

1. Heat the oven to 325 degrees. Spread pine nuts on a baking sheet and toast in the oven for 8 to 10 minutes, until lightly browned. Let cool.

2. Using a mortar and pestle, pulverize the pine nuts, garlic, basil, parsley and salt into a smooth paste. Slowly drizzle in the olive oil and add the Parmigiano-Reggiano, mixing well to incorporate. Just before serving, season with lemon juice and additional salt to taste. Set aside. Makes three-fourths cup.

SALAD

1. Cut the tomatoes into bite sized pieces. Vary the sizes and shapes according the the shape of each tomato to achieve a lot of variety, some slices, some chunks, small grapes or cherries left whole. Arrange the tomatoes on a serving platter. Sprinkle generously with salt and black pepper.

2. Using a sharp knife make a small x shaped incision on the top of the buratta ball. Gently peel back the skin a bit to expose the soft interior. Place the cheese in the middle of the tomatoes.

3. Drizzle the tomatoes with the reserved pesto, garnish the cheese with more olive oil, salt and pepper and serve immediately.

Notes:

serves 6