Tomatoes, Burrata, and Pesto

For a non-traditional caprese, include tomatoes but swap in super-creamy burrata for the traditional mozzarella and forgo basil leaves in favor of a pesto made zingy with a splash of balsamic vinegar.

This is the last Friday of August. Can you believe it?

Of course, we need to put something summery together. How about a caprese of sorts? This one has tomatoes, obviously, but we swap in super-creamy burrata for the traditional mozzarella, and we forgo basil leaves in favor of a pesto made zingy with a splash of balsamic vinegar.

I included this semi-traditional caprese in my daughter’s back-to-school family dinner earlier this month. Served it alongside a roast chicken and an Asparagus, Goat Cheese, and Tarragon Tart from New York Times Cooking, and the menu as a whole has now been declared the new favorite, even surpassing the pot roast that everyone loves. Hoping Tomatoes, Burrata, and Pesto becomes a new fan favorite for you, too.

Tomatoes, Burrata, and Pesto 

4 medium, ripe tomatoes, sliced into ½-inch thick rounds
8 ounces burrata (like fresh mozzarella, but with a gooey, creamy inside)
Flaky salt and freshly ground pepper
Pesto 

Pesto

1 small clove garlic
1 cup grated parmesan
¼ cup almonds
2 cups basil leaves, packed
½ cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon kosher salt
½ teaspoon freshly ground pepper

First, make the pesto. Pulse the garlic, parmesan, and almonds in a food processor until everything is finely ground, about 1 minute. Add the basil, and, with the processor running, slowly add the oil, then the balsamic vinegar. Add the salt and pepper and pulse a couple of times to combine.

Arrange the tomato slices on a platter. Carefully tear the burrata into big pieces, and place them around and on top of the tomatoes. Season with a little sprinkle of flaky salt and freshly ground pepper. Drizzle pesto over. You will have extra pesto, which would be a great dip for bread, sandwich spread (like on a turkey sandwich), or pasta mix-in.