Summery Pesto, Heirloom & Burrata
I can't honestly think of anything more summery than gorgeous heirloom tomatoes. They're divine and perfect for a summery noshing plate for two. Dreamy burrata, gorgeous green pesto, the whole shebang.
PREP TIME
20 minutes
COOK TIME
5 minutes
INGREDIENTS
18
Serves: 2
Ingredients
- 1 whole1 whole1 whole Tomato, Heirloom, 2 if they're small!
- 250 grams250 grams250 grams Burrata
- 1 whole1 whole1 whole Chili Infused Olive Oil
- 1 whole1 whole1 whole Organic Balsamic Glaze
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
- 1 whole1 whole1 whole Basil, Fresh, Garnish
- 0.25 cup0.25 cup0.25 cup Pine Nuts
- 0.25 cup0.25 cup0.25 cup Extra Virgin Olive Oil
- 0.5 whole0.5 whole0.5 whole Lemon, juice only
- 2 cloves2 cloves2 cloves Garlic, crushed & chopped
- 28 grams28 grams28 grams Basil, Fresh
- 0.333 cup0.333 cup0.333 cup Parsley
- 0.333 cup0.333 cup0.333 cup Grana Padano Cheese, finely shredded OR cut in to small cubes
- 0.25 tsp0.25 tsp0.25 tsp Himalayan Pink Salt, More To Taste
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, A few cracks off the grinder
- 1 pinch1 pinch1 pinch Red Pepper Flakes
Pesto
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- PESTO - Heat up your pine nuts in a small skillet set to just about medium. Toss them in the skillet as needed and watch for them to start browning. We just want a nice toast and they can burn if you take your eyes off of them for too long! Once toasted, remove them from the heat ASAP and transfer them to a small bowl / dish while you assemble everything else.
- Add everything to a small vortex blended and blend until smooth. You may need a Tbsp. of water to help blend! Additionally, you may want extra lemon / salt, taste at the end and adjust if needed. Transfer your fresh pesto to a small dish and set aside while you assemble your summery plate.
- ASSEMBLY - Get a nice, large plate and place your burrata in the center. Slice your heirloom tomato(oes) and assemble them in a circular pattern around your burrata cheese. Split open your burrata a little bit to expose the creamy cheese inside. Drizzle the entire plate with good olive oil followed by seasoning your plate with salt & cracked pepper. Drizzle the plate lightly with chili oil, sweet balsamic glaze, and finish by dolloping your fresh pesto around the plate. Finish with some fresh basil leaves.
- Serve and ENJOY! Summery goodness in every bite!
- Refrigerate remaining pesto in an airtight container for 4 - 5 days.
Notes
- The heirloom tomato I had was irregularly shaped and enormous enough that it was all I needed. You may need two tomatoes depending on their size.
- You could use store-bought pesto if you desired, but when you're featuring so few, fresh ingredients, the fresh peso is definitely my recommendation.
- Beef up the plate with some grilled bread for service!
- DON'T store your tomatoes in the fridge as it diminishes their flavour. Keep them at room temp for the tastiest toms!
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My Notes:
About This Recipe
Show nutritional information
Appetizers Coconut Free Gluten Free Keto Pescetarian Shellfish Free Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 934 |
| Fat: | 86 g |
| Carbohydrates: | 10 g |
| Protein: | 31 g |
| Cholesterol: | 129 g |
| Sodium: | 989 mg |
| Fiber: | 1 g |
| Sugars: | 5 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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