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Tomato Caprese With Burrata and Pesto

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This Tomato Caprese can be served as an appetizer or salad. Serve it with slices of tomato, avocado, gooey and creamy Burrata cheese with balsamic fig glaze and pesto sauce.

Ingredients

Scale

Pesto Sauce: (This will make 1 cup of pesto. You will only need a few spoonfuls – 1/4 cup for each plate full of Tomato Caprese.)

1 cup fresh basil

1/2 cup fresh parsley

1 cup baby spinach

3–6 garlic cloves, with the peel

1/4 cup pumpkin seeds

1/4 cup finely grated Parmesan cheese

1/4 cup olive oil, plus a few more spoonfuls to thin out the pesto

Tomato Caprese:

3–4 tomatoes

1–2 avocados

1 (4 oz) ball of burrata cheese

salt, ground black pepper, to taste

1–2 Tablespoons balsamic fig glaze

Instructions

Pesto Sauce

  1. Wash and dry the basil, parsley and baby spinach.
  2. Toast the pumpkin seeds along with the garlic cloves (with their peel on) in a dry skillet on medium low heat until the pumpkin seeds are lightly golden. Remove the pumpkin seeds from the skillet and continue cooking the garlic cloves for a few more min on really low heat until they are soft and the papery skin is charred in spots. Cool.
  3. In a food processor or a blender, combine the basil, parsley, baby spinach, pumpkin seeds, peeled garlic, Parmesan cheese. Pulse a few times until evenly mixed.
  4. While the food processor is running, pour in the olive oil and mix until smooth.
  5. Store the pesto sauce in the refrigerator for up to a week or freeze up to 3 months in an airtight container.

Tomato Caprese

  1. You will only need a few spoonfuls – 1/4 cup of the pesto sauce (more or less, depending on your taste preference.) Thin out the pesto sauce with some olive oil until it is pourable.
  2. Slice the tomatoes and avocados. Arrange the tomato slices around the outside of the plate and the avocado slices underneath the tomatoes, leaving a space in the center. Season the tomatoes and avocados with salt and pepper to taste. 
  3. Place the burrata cheese in the center of the plate. 
  4. Drizzle the tomatoes with fig balsamic glaze and the top of the burrata cheese with the thinned out pesto sauce. 
  5. Serve right away. 

Notes

You will need only about 1/4 of the pesto sauce for this recipe, but it is much easier to get a good consistency of the pesto in the food processor by making a full batch. Refrigerate the extra pesto in the refrigerator for up to one week and freeze for up to 3 months. 

Since the burrata cheese usually comes with 2 (4 oz) balls in one container, I usually serve this appetizer twice in one week – it’s SO good, we are thrilled to enjoy it again. Then I either freeze the leftover pesto or use it as a marinade for chicken or seafood or make Pesto Pasta in a variety of different ways. Check out my Pesto Recipe for many creative ways to use Pesto sauce. 

Instead of using burrata cheese, try using fresh mozzarella cheese instead. Arrange the tomatoes with slices of mozzarella in between each tomato around the outside of the plate and arrange the avocado slices in the center. 

Drizzle with balsamic glaze and thinned out pesto sauce. Season with salt and pepper. Serve right away as well. 

Find it online: https://www.olgasflavorfactory.com/holiday-recipes/tomato-caprese-with-burrata-and-pesto/