experiencelifemag.com Print › | Back › Burrata Cheese With Fresh Pesto Drizzle Yield: eight servings June 2009 Pesto 2 cups basil leaves, lightly packed 1/2 cup pine nuts, toasted 1/2 cup grated Parmigiano-Reggiano cheese 3 garlic cloves 1/4 cup extra-virgin olive oil Salt Assembly 1/4 cup extra-virgin olive oil Sea salt 16 ounces Burrata cheese 1 cup yellow and red grape or cherry tomatoes, cut in half Basil sprigs Baguette, sliced To make the pesto: Combine the basil, pine nuts, Parmigiano-Reggiano and garlic in the bowl of a food processor. Pulse until the mixture is finely chopped. Add the olive oil and roughly purée. Season the pesto with salt.) Can be prepared up to four days ahead. Transfer the pesto to a small container and cover with plastic wrap, pressed directly on the pesto; refrigerate.) To assemble the dish: Combine 1/2 cup of the pesto with the olive oil in a small bowl. Thin with 2 to 4 tablespoons of water, 1 tablespoon at a time. Season with salt. Drain the Burrata, if necessary, and place in a dish. Gently break open the cheese and drizzle it with the pesto mixture. Surround it decoratively with tomatoes. Sprinkle with sea salt, garnish with basil sprigs, and serve with sliced baguette. Recipe excerpted from Blue Eggs and Yellow Tomatoes: Recipes From a Modern Kitchen Garden by Jeanne Kelley (Running Press, 2008).

Burrata Cheese With Fresh Pesto Drizzle

Yield: eight servings

Pesto

• 2 cups basil leaves, lightly packed
• 1/2 cup pine nuts, toasted
• 1/2 cup grated Parmigiano-Reggiano cheese
• 3 garlic cloves
• 1/4 cup extra-virgin olive oil
• Salt

Assembly

• 1/4 cup extra-virgin olive oil
• Sea salt
• 16 ounces Burrata cheese
• 1 cup yellow and red grape or cherry tomatoes, cut in half
• Basil sprigs
• Baguette, sliced

To make the pesto: Combine the basil, pine nuts, Parmigiano-Reggiano and garlic in the bowl of a food processor. Pulse until the mixture is finely chopped. Add the olive oil and roughly purée. Season the pesto with salt.) Can be prepared up to four days ahead. Transfer the pesto to a small container and cover with plastic wrap, pressed directly on the pesto; refrigerate.)

To assemble the dish: Combine 1/2 cup of the pesto with the olive oil in a small bowl. Thin with 2 to 4 tablespoons of water, 1 tablespoon at a time. Season with salt.

Drain the Burrata, if necessary, and place in a dish. Gently break open the cheese and drizzle it with the pesto mixture. Surround it decoratively with tomatoes. Sprinkle with sea salt, garnish with basil sprigs, and serve with sliced baguette.

Recipe excerpted from Blue Eggs and Yellow Tomatoes: Recipes From a Modern Kitchen Garden by Jeanne Kelley (Running Press, 2008).

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