Creamy Burrata with Cherry Tomatoes and Basil — Burrata con Pomodorini e Pesto Pugliese
A Pugliese plate of burrata torn open over halved cherry tomatoes, dressed with fresh basil pesto, grassy olive oil, and a pinch of flaky sea salt for the antipasto that captures southern Italian summer in its simplest form.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain both burrata from packaging liquid. Halve 400g cherry tomatoes, toss with 0.5 tsp sea salt and 2 tsp olive oil in a bowl, rest 3 minutes to release juices. Wash and dry 40g arugula leaves. Slice and grill 120g country bread until golden. If making pesto, blend 30g basil, 16g pine nuts, 1 garlic clove, 20g parmigiano, 1/4 cup olive oil, and a pinch of salt until smooth.
Rest
Let drained burrata sit at room temperature for 10 minutes until fully softened, allowing the creamy stracciatella interior to release properly when cut.
Finish
Divide arugula leaves between two wide shallow bowls as a bed. Spoon dressed cherry tomatoes and their juices over the arugula in each bowl. Place one whole burrata in the centre of each bowl, cut a slit across the top with a sharp knife until stracciatella spills out partially. Spoon pesto dollops around and over each burrata.
Plate
Drizzle 2 tbsp grassy olive oil generously over each serving. Finish each with flaky sea salt, coarse black pepper, and torn basil leaves. Serve immediately with grilled bread alongside for scooping.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.