Pesto Stuffed Burrata Bombs (Print-Friendly Version)
Creamy burrata filled with basil pesto and served with slow-roasted cherry tomatoes and fresh basil.
# What You'll Need:
→ Roasted Cherry Tomatoes
01 -
680 g cherry tomatoes
02 -
2 cloves garlic, chopped
03 -
2 sprigs thyme, leaves stripped
04 -
30 ml extra-virgin olive oil, plus additional for drizzling
05 -
5 g kosher salt
06 -
1 g freshly ground black pepper
→ Pesto
07 -
60 ml store-bought or homemade pesto
→ Cheese
08 -
2 balls burrata cheese (113 g each)
→ Garnishes
09 -
Flaky sea salt, to taste
10 -
Fresh basil leaves, for garnish
# How to Make It:
01 -
Preheat the oven to 200°C. Place cherry tomatoes in a small baking dish and add chopped garlic, thyme leaves, extra-virgin olive oil, kosher salt, and freshly ground black pepper. Toss to combine evenly.
02 -
Bake the tomatoes until softened and bursting, about 25 to 30 minutes. Allow to cool slightly once roasted.
03 -
Fill a small piping bag fitted with a round tip or a resealable plastic bag with pesto, snipping off a small corner. Make a small incision in each burrata ball, then carefully insert the piping tip and fill with pesto until the ball feels heavier and pesto begins to ooze.
04 -
Spoon the roasted tomatoes onto a serving platter. Place the pesto-stuffed burrata on top. Finish by sprinkling flaky sea salt, garnishing with fresh basil leaves, and drizzling with additional olive oil.
# Additional Tips:
01 -
Use burrata within 2 to 3 days of opening for optimal freshness and flavor.