Pesto Bruschetta With Burrata
This Pesto Bruschetta With Burrata is my favorite summer appetizer! Toasty bread topped with fresh tomato bruschetta, bright basil pesto, and creamy burrata is bursting with fresh flavor!
Servings: 8 servings
Calories: 218kcal
Equipment
Ingredients
- 2 large tomatoes cut into ½ inch chunks
- ⅓ cup champagne vinegar
- 1 teaspoon kosher salt I use Diamond Crystal
- ¼ teaspoon black pepper
- 1 shallot fine dice
- 1 drizzle extra virgin olive oil
Pesto With Mayo
- 1½ cups basil leaves
- 1 clove garlic smashed
- 2 tablespoon walnuts
- 2½ oz Parmesan Reggiano cheese
- ¼ cup extra virgin olive oil
- ½ teaspoon kosher salt Diamond Crystal
- 2 tablespoon mayo I use Hellman's
- 1 loaf rustic garlic loaf
- 2 balls burrata
Instructions
- Preheat oven to 400°F and line sheet tray with parchment paper. Add tomatoes, champagne vinegar, salt, pepper and shallot to a mixing bowl and toss well
- While tomatoes are marinating make the pesto. Add basil, garlic, pine nuts, Parmesan Reggiano, olive oil and salt to a food processor and blend until mostly smooth
- Transfer pesto to a small mixing bowl then whisk in mayo
- Place sliced garlic loaf on sheet tray then toast in the oven for 5-8 minutes until golden brown and crusty
- Allow bread to cool for a few minutes then top with pesto mayo and tomatoes. Pull burrata apart and place chunks on top of toast. Sprinkle burrata with salt and pepper then serve
Notes
Use whatever tomatoes are most ripe and available at the time.
Pesto can be made up to 1 week in advance and stored in an airtight container in the fridge.
Do not assemble toasts until ready to eat, they can become soggy quickly.
Nutrition
Calories: 218kcal | Carbohydrates: 16g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 755mg | Potassium: 187mg | Fiber: 1g | Sugar: 3g | Vitamin A: 691IU | Vitamin C: 7mg | Calcium: 138mg | Iron: 2mg
