Burrata with Oven Roasted Tomatoes, Pesto and Crostini Image

Burrata with Oven Roasted Tomatoes, Pesto and Crostini

Make this Tonight - "Spaghetti & Fried Eggplant with a Touch of Tomato"

Prep Time
Cook Time


  • 1 pound Burrata
  • 1 pound Cherry tomatoes, on the vine (or campari tomatoes on vine)
  • 2 cups Basil, packed
  • 1-2 Lemon
  • ½ cup Pinenuts
  • ½ cup Pistachios, raw, shelled
  • 4 ounces Pecorino, locatelli, grated
  • 8 cloves Garlic, peeled, whole
  • 2 cups Italian olive oil
  • 1 bunch Italian parsley
  • 1 loaf Rustic Italian bread, sliced in ½” thick slices
  • Micro basil, to finish (optional)
  • Chive blossoms, to finish (optional)
  • Maldon salt
  • Lemon agrumato or Lemon Infused Olive oil, to finish


  1. Preheat oven to 400 degrees. Toss tomatoes gently with olive oil and salt and place a sheet tray with a rack. Roast until tomatoes are soft and golden, about 45 minutes.
  2. In a food processor, combine garlic, pinenuts, pistachios, pecorino and pulse until the nuts begin to chop. Add basil and parsley and pulse. Slowly add 1-2 C olive oil in a steady stream until the pesto begins to emulsify. Stream in 1/8th C lemon agrumato. Add the juice of 1-2 lemons to taste. Adjust seasoning with salt and pepper.
  3. Heat a grill pan or griddle over medium heat, brush olive oil on bread and grill until cross hatched and marked. Sprinkle with maldon salt and set aside.
  4. In the center of a plate, spoon pesto and swirl. Top with burrata. Nestle a cluster of cherry tomatoes next to the burrata and two slices of grilled bread. Drizzle dish with agrumato. Garnish with micro basil and chive blossoms.