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.