Burrata with Tomato Salsa and Basil Pesto

It’s that time of the year – Christmas is around the corner and there are so many opportunities to catch up with friends and family.  There is nothing better than sharing a little something with a drink or two, enjoying the pre-festive cheer while we all wonder where the year has gone!

I really don’t think there is a better antipasti plate to share than good crusty bread, cheese and ripe tomatoes. This is a really nice way to serve a cheese appetiser before a meal, or on its own for a light, shared dinner. Everyone can scoop up some creamy goodness from the burrata cheese, topped with tomato salsa and pesto. Utterly delicious!

The acidity of the red onion, the floral note of fresh basis and the citrus zing of lemon at the end gives this whole dish a feeling of summer on a plate. It is fresh and decadent and a perfect start to a meal on a warm day. I love to serve this with friends, family, a glass of wine and lots of chatter.

Burrata is a beautiful ball of fresh cheese, similar to mozzarella, but once opened it oozes creamy deliciousness. This share plate is so fresh and delicious, and the burrata is almost like a dip for the crisp, toasted ciabatta bread.

If you can’t find burrata, use fresh mozzarella instead. It won’t be as creamy, but it will still taste amazing.

As with all things simple, the success of this dish relies on the quality of the ingredients. Firm, ripe tomatoes are paramount. You can use store-bought pesto here, but if you can get your hands on some fresh basil, I recommend making your own. It’s very simple – here’s my go-to recipe.

Burrata with Tomato Salsa and Basil Pesto

A deliciously decadent way to share a cheese platter

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Servings: 6

Ingredients Method

Ingredients

  

Tomato Salsa

• 500 g ripe tomatoes (Cherry or mini-Roma are my preference)
• ¼ Spanish (red) onion, finely chopped
• 1 clove of garlic, peeled and finely chopped
• 1 good handful fresh basil leaves, roughly chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• salt
• freshly ground black pepper

To serve

• 1 small Ciabatta loaf, cut into thin slices
• 1 - 2 balls fresh burrata cheese
• ⅓ (80ml) cup basil pesto (store bought or homemade)
• handful of fresh basil leaves
• 1 tbsp lemon rind, finely grated
• extra virgin olive oil, for drizzling

Method

 

Tomato Salsa

1. Cut the tomatoes into quarters. If you are using larger tomatoes, cut them into small bite size pieces.
2. Mix with the onion, garlic and basil.
3. Drizzle over the extra virgin olive oil and vinegar. Season with salt and black pepper and toss to combine. Set aside.

Assembly

1. Place your ciabatta slices on an oven tray into a hot oven and cook until crisp.
2. Place the ball(s) of burrata on a platter with the tomato salsa.
3. Drizzle with basil pesto, fresh basil leaves, lemon zest and a drizzle of extra virgin olive oil.
4. Season with a little ground black pepper and serve with toasted ciabatta.

Recipe from my book – Food for Sharing Italian Style, New Holland Publishers Images – Jonathan VDK