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Burrata with Roasted Tomatoes and Pistachio Pesto

Burrata with Roasted Tomatoes and Pistachio Pesto

Burrata with Roasted Tomatoes and Pistachio Pesto

This simple yet delicious dish captures summer tomatoes at their peak freshness.

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.

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Amber is a private chef, food stylist and recipe contributor in the St. Louis area. Having spent the last 6 years in Los Angeles, she also gained extensive knowledge working at renowned restaurants Gjusta, Roberta’s and staging at many others.

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