Sweet creamy burrata is as perfect as food gets. Tomatoes and pesto are simple partners that make for a memorable salad or first course.
- 3 tablespoon pine nuts
- 3 clove garlic cloves, peeled and minced
- ¼ cup basil leaves, torn into pieces
- ¼ unknown italian parsley, leaves only
- 1 teaspoon kosher salt
- ½ unknown very good olive oil, plus more for drizzling
- ¼ pinch parmigiano-reggiano, grated
- 1 tablespoon fresh lemon juice
- 1 pound tomatoes, assorted varities, sizes and textures
- 1 pound burrata
- salt and pepper
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.
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.