Simplicity shines in this straight-forward summer dish. Burrata and slow-roasted campari tomatoes – which look similar to cherry tomatoes and are prized for their sweet, juicy flavor – are arranged on a platter and topped generously with a lemony pistachio pesto. Serve this dish as a delicate salad or pair it with crunchy crostini for an easy late-summer appetizer.
Burrata with Roasted Tomatoes and Pistachio Pesto
Serves | 8 |
- 24 campari tomatoes, halved
- 1 cup olive oil
- ½ heaping cup shelled pistachios
- ½ cup grated Parmesan
- 1 ½ tbsp lemon juice
- 1 lemon, zested
- 1 large handful basil
- 1 medium garlic clove
- ½ tsp sea salt
- 2 8-oz containers burrata
- 1-2 baguettes, sliced, for serving
- basil, for garnish
- pistachios, chopped, for garnish
| Preparation | Preheat oven to 300°F. Toss tomatoes in a large bowl with a generous amount of olive oil and salt. Line a large baking sheet with parchment paper; spread tomatoes cut side up. Place in oven and slow roast for 2 to 2½ hours; let cool to room temperature.
In a blender or food processor, lightly pulse pistachios, Parmesan, lemon juice, lemon zest, basil, garlic and sea salt. Slowly pour in olive oil and blend until coarse yet well combined.
On a serving platter, arrange tomatoes and burrata in a single layer; top with pistachio pesto. Garnish with basil leaves and chopped pistachios. Serve with sliced baguette or crostinis.