Easy Pesto Appetizer Recipe with Burrata and Roasted Tomatoes
User Reviews
5
Easy Pesto Appetizer Recipe with Burrata and Roasted Tomatoes
Description
The Easy Pesto Appetizer with Burrata and Roasted Tomatoes is assembled by layering toasted baguette slices with creamy burrata cheese and juicy roasted cherry tomatoes. The crostini are brushed with olive oil, salted, and baked until golden and crisp. Cherry tomatoes are halved, tossed with olive oil, salt, and pepper, then roasted until tender and caramelized. Burrata cheese, known for its creamy texture, is layered over the crostini and topped with fresh basil chiffonade and toasted pine nuts to add texture and flavor nuances.
The combination creates a balance between the crunch of toasted bread, the softness of burrata, the sweetness and slight acidity of roasted tomatoes, and the herbaceous freshness from pesto and basil. Optional balsamic glaze and olive oil drizzles elevate the taste and add moistness.
This appetizer can be served at gatherings or as a light snack and pairs well with fresh salads, charcuterie, or light white wines. The components can be partially prepared ahead; crostini can be toasted and stored, tomatoes roasted, and pesto prepared in advance, making assembly quick.
To toast pine nuts, heat over medium heat until golden and fragrant, then cool. The roasted tomatoes and crostini can be made ahead and refrigerated for a few days. Use homemade pesto for best freshness or a good quality store-bought.
Ingredients
Crostini
- 1 ounce baguette sliced into ¼-½ inch slices
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt or flaky sea salt
- black pepper optional
Roasted Cherry Tomatoes
- 2 cups cherry tomato washed, halved (may use grape tomatoes
- 1 tablespoon olive oil
- kosher salt
- black pepper
Burrata Pesto Appetizer
- 8 ounce burrata cheese 2-4 burrata balls in water
- 3-4 tablespoons pesto try homemade pesto!
- 3-4 leaves basil chiffonade, fresh
- 1-2 tablespoons pine nuts toasted
- balsamic glaze drizzle if desired
- 1 tablespoon olive oil for drizzling if desired
Instructions
Make Crostini
- Preheat oven to 425F degrees and slice baguette to ¼-½ inch thick slices.
- Brush one side of each slice with olive oil and lay on foil lined pan, sprinkle with salt and pepper, if desired.
- Bake until golden brown, about 10 minutes -- rotating pan half way through. Let cool on pan 30 minutes before serving, store cooled crostini in airtight container up to three days.
Roast Cherry Tomatoes
- Increase heat to 450 degrees. In a bowl, toss halved cherry tomatoes with 1 tablespoon of olive oil and sprinkle with salt and pepper. Lay in a single layer on prepared sheet and roast for 18-20 minutes, until browned and soft.
- Set aside to cool while you prep the pesto burrata appetizer. (Or may be cooled completely, stored in an airtight container in the fridge for up to 2 days.)
Assemble Pesto Burrata Appetizer
- Remove burrata ball from water and pat dry with paper towels, lay out on larger platter or rimmed bowl.
- Slice or use spoon to cut each burrata into quarters or eighths, pulling apart slightly.Sprinkle on tomatoes, drizzle pesto and 1 tablespoon olive oil. Add basil and pine nuts, sprinkle with flaky sea salt and pepper. If desired, add a little swirl of balsamic glaze.
- Serve immediately with crostini or for your gluten-free friends, use gluten-free crackers, carrot chips or just give them a spoon! Wink-Wink!
Notes
- Toast pine nuts in a skillet over medium heat until golden and fragrant, then cool before sprinkling.
- Prepare roasted tomatoes and crostini ahead of time; both keep well for up to two and three days respectively when stored in airtight containers.
- Use homemade pesto for freshest flavor, or a preferred quality store-bought alternative.
- Let crostini cool on the pan for about 30 minutes after baking before storing to keep crisp texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8 servings
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 227kcal | 11% |
| Carbohydrates | 3g | 1% |
| Protein | 8g | 16% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 27mg | 9% |
| Sodium | 271mg | 11% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 672IU | 13% |
| Vitamin C | 11mg | 12% |
| Calcium | 219mg | 22% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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