Burrata Appetizer

Creamy burrata nestled in homemade pesto with Roma tomatoes, toasted pine nuts, and a balsamic glaze — served with olive-oil toasted baguette.

Serves: 2–4 as an appetizer

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Ingredients

1
Prepare Homemade Pesto (or warm refrigerated pesto to room temperature).
2
Spread a generous bed of pesto in the center of a serving plate.
3
Place the burrata in the middle of the pesto and gently tear it open to reveal the creamy center.
4
Arrange sliced Roma tomatoes around the cheese.
5
Sprinkle toasted pine nuts over the top.
6
Drizzle with balsamic vinegar glaze.
7
Slice the French baguette. Toast the slices in a pan with olive oil until golden on both sides.
8
Garnish with fresh basil if desired. Spoon the burrata and pesto onto the toasted bread and enjoy.

Requires Homemade Pesto.
Toast extra pine nuts when making the pesto so you have some ready to sprinkle on top.
Serve immediately while the bread is warm and the burrata is cool and creamy.

Created: 8/3/2026

Updated: 8/3/2026