This appetizer works every time. Fresh burrata, roasted tomatoes with char, good pesto. Set it out and watch it disappear.
What you need
One container of burrata (8 oz is plenty). One pint of cherry tomatoes. Good olive oil. Basil, garlic, pine nuts, and parmesan for pesto (or use good store-bought if you’re not making it). Salt and pepper. Serve with quality crackers.
The method
Get your tomatoes roasting first. Toss them with olive oil, salt, and pepper. A cast iron skillet on the grill works great. High heat, about 400 degrees if you’re using your oven. They need 15 to 20 minutes to blister and char. You want to see blackened spots.
While the tomatoes go, make your pesto or get it ready. Pesto doesn’t need heat, so don’t overthink it.
Plate is simple. Tear the burrata open right on your serving plate. Arrange the warm roasted tomatoes around it. Spoon pesto over top, drizzle with good olive oil. Season everything with a pinch more salt and cracked pepper.
Serve immediately while the tomatoes are still warm and the burrata is cold and creamy.
