Private School Directory
BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Tomatoes, Burrata, and Pesto

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.

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.

Ingredients: 

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

Recipe directions: 

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.

To leave a comment, please log in or create an account with The Buzz Magazines, Disqus, Facebook, Twitter or Google+. Or you may post as a guest.