5.0 from 54 votes
Easy Pesto Appetizer Recipe with Burrata and Roasted Tomatoes
This Easy Pesto Appetizer Recipe with Burrata and Roasted Tomatoes is gorgeous, versatile and delicious! This recipe includes fresh roasted cherry tomatoes, delicate burrata cheese, and warm and crispy baguette crostini topped with a pop of green with fresh basil pesto.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6 - 8 servings
Calories: 227 kcal
Course:
Appetizer
Cuisine:
Italian , American
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 tomatoes 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 fresh basil chiffonade
- 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.
Cup of Yum
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
- To toast pine nuts, heat a skillet over medium heat, toss in pine nuts, shaking pan until golden and fragrant. Remove from pan to cool.
- Make Ahead Tip
- Make the roasted tomatoes ahead if warm tomatoes are not preferred. Toast the bread slices and store until ready to use. And make the pesto ahead or use a jar of your favorite, and so on!
Nutrition Information
Serving
1serving
Calories
227kcal
(11%)
Carbohydrates
3g
(1%)
Protein
8g
(16%)
Fat
23g
(35%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
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%)
Nutrition Facts
Serving: 6- 8 servings
Amount Per Serving
Calories 227
% 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.