Burrata Pesto
Delicious, indulgent Burrata Pesto with roasted tomatoes and balsamic glaze is a crave worthy appetizer you will love.
Servings: 6
Equipment
- baking sheet
Ingredients
- 2 4 oz Burrata balls or buffalo mozzarella
- 10-12 oz cherry tomatoes
- ½ red onion, sliced
- 1 Tbsp olive oil
- ½ tsp sea salt
- ⅓ cup Spinach Walnut Pesto more as needed
- 2 Tbsp balsamic glaze more as needed
Instructions
- Make the Spinach Walnut Pesto. Set aside.
- Preheat oven to broil (low). Add tomatoes and sliced onion to a sheet pan and drizzle with olive oil and a generous sprinkle of salt. Place in the oven and roast for about 4-5 minutes. Keep a CLOSE eye on it to avoid burning. Broil settings get hot!
- In a medium sized serving dish (6-8 inch) layer the burrata by gently tearing it into pieces and spreading it around the dish. Top with the roasted onions and tomatoes, blobs of pesto and finish off with a heavy drizzle of balsamic glaze. Serve with toasted baguette or crackers.
Notes
- Serve warm or at room temperature. This is the best way to enjoy the dish, everything is easier to dip this way.
- Make it low carb and serve with thick pepper slices.
- Make it ahead of time. Store in the fridge with plastic wrap cover, pull out about 20 minutes before eating and drizzle with balsamic glaze just before enjoying.
- Nutrition facts do not include bread or crackers.
Nutrition
Serving: 0.5cup of dip | Calories: 242kcal | Carbohydrates: 6g | Protein: 11g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 43mg | Sodium: 328mg | Potassium: 116mg | Fiber: 1g | Sugar: 3g | Vitamin A: 923IU | Vitamin C: 11mg | Calcium: 343mg | Iron: 0.4mg