Summer Vibes - Burrata Heirloom Pesto Plate

Burrata Heirloom Pesto Plate

Prep Time: 20 Min
Cook Time: Under 5 Min

Yields: 2 Servings

What You Need

• 1 - 2 Heirloom Tomatoes (depending on size)
• 250g  Burrata Cheese
• Pepperoncini Packed in Chili Oil
• Sweet Balsamic Glaze
• Himalayan Salt & Cracked Pepper
• EVOO
• Fresh Basil for Garnish

​PESTO

• 1/4 C Pine Nuts
• 1/4 C EVOO 
• 1/2 Lemon, juiced
• 2 cloves Garlic, crushed & chopped
• 28g package Fresh Basil
• 1/3 C Fresh Parsley
• 1/3 C Grana Padano, cut in to cubes / shredded
• 1/4 Tsp. + Himalayan Salt
• Cracked Pepper & Red Pepper Flakes

Notes

• The heirloom tomato I had was irregularly shaped and enormous enough that it was all I needed. You may need two tomatoes depending on their size.
• You could use store-bought pesto if you desired, but when you're featuring so few, fresh ingredients, the fresh peso is definitely my recommendation.
• Beef up the plate with some grilled bread for service!

Directions

• PESTO - Heat up your pine nuts in a small skillet set to just about medium. Toss them in the skillet as needed and watch for them to start browning. We just want a nice toast and they can burn if you take your eyes off of them for too long! Once toasted, remove them from the heat ASAP and transfer them to a small bowl / dish while you assemble everything else.
• Add everything to a small vortex blended and blend until smooth. You may need a Tbsp. of water to help blend! Additionally, you may want extra lemon / salt, taste at the end and adjust if needed. Transfer your fresh pesto to a small dish and set aside while you assemble your summery plate.
• ASSEMBLY - Get a nice, large plate and place your burrata in the center. Slice your heirloom tomato(oes) and assemble them in a circular pattern around your burrata cheese. Split open your burrata a little bit to expose the creamy cheese inside. Drizzle the entire plate with good olive oil followed by seasoning your plate with salt & cracked pepper. Drizzle the plate lightly with chili oil, sweet balsamic glaze, and finish by dolloping your fresh pesto around the plate. Finish with some fresh basil leaves.
• Serve and ENJOY! Summery goodness in every bite!

HAPPY VEG