Burrata with Tomatoes and Basil
Serve Burrata with Tomatoes and Basil as an easy, elegant starter with bright tomatoes, creamy burrata, and crunchy pine nuts.
Ingredients
- 1 pint cherry or grape tomatoes, halved or quartered if large
- ¼ cup thinly sliced oil-packed sun-dried tomatoes
- 1 tablespoon thinly sliced fresh basil, plus more small leaves for garnish
- 1 medium clove garlic, pressed or minced
- ¼ teaspoon fine salt
- 1 tablespoon + 1 teaspoon olive oil, divided
- 2 teaspoons thick balsamic vinegar or balsamic glaze, divided
- 8 ounces burrata (2 balls)
- 1 ½ tablespoons pine nuts or chopped roasted pistachios
- Freshly ground black pepper
- Flaky sea salt, optional
- Optional: Crostini or crusty bread, for serving
Instructions
Step 1: Toast the nuts and ready the small bowls
Warm a small skillet over medium-low heat and carefully toast the pine nuts until they’re fragrant and just turning golden at the edges, about 3–5 minutes, stirring often—watch closely so they don’t burn. Transfer the toasted nuts to a small ceramic bowl to cool. Place the halved cherry tomatoes in a shallow ceramic bowl, thinly sliced oil-packed sun-dried tomatoes in a little jar or ramekin, the pressed garlic on a tiny dish, and the thin basil ribbons in another small plate; keep the olive oil and balsamic vinegar in clear glass jars. Arrange the two burrata balls in their own small bowl or dish. Everything sits ready on the painted pine wood surface—neat, separated, and contained in vessels so nothing touches the table directly.
Notes
- Let burrata sit at room temperature 20 to 30 minutes before serving for best texture.
- Toast pine nuts on low heat and watch closely to avoid burning.
- Store dressed tomatoes and burrata separately and consume within 24 hours.
- Use flaky sea salt as a finishing touch rather than salting early.
- Substitute pistachios or toasted almonds if pine nuts are unavailable.