Based on a recipe from Pizzaria Mozza
3 tbsp pine nuts
3 cloves garlic, peeled and finely chopped
1/4 cup plus 2 tbsp chopped basil
1/4 cup plus 2 tbsp chopped Italian parsley
1 teasp kosher salt
1/2 cup olive oil
1/4 cup finely grated Parmigiano-Reggiano
1 tbsp fresh lemon juice
1 l b tomatoes on the vine (baby Roma, or sweet 100’s etc)
1 tbsp very good olive oil, plus extra for garnish
1/2 teasp salt
1 lb burrata or (in a pinch) mozzarella di bufala
4 tbsp pesto sauce
4 large basil leaves
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. Makes three-fourths cup.
1. Heat the oven to 200 degrees. Place the tomatoes with vines intact on a wire rack set on a baking sheet. Brush with 1 tablespoon of the olive oil and season with salt and pepper. Roast 2 to 3 1/2 hours, until the skins begin to shrivel like a raisin but the tomatoes remain plump. (This really depends upon your tomatoes. But when they look done…go another half hour. Really!) Remove from the oven and allow to cool to room temperature.
2. Divide the cheese evenly and place it cut side up onto four small plates. Season the cheese lightly with sea salt (skip this step if using mozzarella di bufala). Spoon 1 tablespoon of pesto sauce over each portion. Using scissors, snip a basil leaf over each portion. Top the burrata with the individual portions of tomatoes, divided evenly among each plate, leaving the vine intact (use scissors to cut the vine for each serving).
3. Drizzle the tomatoes with olive oil (about one-half teaspoon per serving) and serve immediately.