Burrata with Roasted Tomatoes and Pesto

As I mention in my last post, E. and I ventured out to do a restaurant review. We had an amazing time sampling as much food as possible, and drinking a delicious bottle of wine. Some of the food highlights were a burrata and truffle panino, a sous-vide short ribs main dish, and some of the most delicious desserts that I have had in a really long time.

However, one of the best, and most beautiful, dishes of the evening was the simple, elegant and absolutely delicious burrata with roasted tomatoes and a basil Genovese.  I recently had made a dill and chive pesto (after I had eaten this) and thought it would be a great compliment to the roasted tomatoes and cheese.

If you don’t know, burrata is simply a fresh mozzarella cheese that has been mixed with cream.  The outside of the cheese is solid mozzarella, but the inside is creamy and very soft. It is an extremely fresh cheese, and can spoil very quickly. It lasts for only a few days, and comes in a cute little bag. The word burrata actually means “buttered” in Italian. And each bite is a little piece of heaven.

After I roasted the tomatoes, it was all about the presentation. Spreading the pesto on the plates.

Add on the roasted tomatoes.

And just add cheese.

Burrata with Roasted Tomatoes and Pesto

Inspired from Fiola

Ingredients

1 pint of cherry tomatoes, halved
2 tablespoons of pesto
2 packages of burrata cheese
2 tablespoons of olive oil
salt and pepper to taste

Instructions

Preheat the oven to 350 degrees.

Place to tomatoes on a baking sheet and toss in the olive oil; salt and pepper them to taste. Roast them until they are tender, about 15 minutes.

On two plates, spread out the pesto, one tablespoon per plate. Divide the tomatoes in half, and all them on top of the pesto. Finally, gently place the cheese on top; decorate, and serve.

02. May 2011 by Zoë
Categories: Appetizers, Cheese, Italian, Sauces and Spreads, Vegetarian | 6 comments