Date Added : 29/01/2020
16 ounces Burrata cheese
1 cup yellow and red grape or cherry tomatoes, cut in half
1 fresh crusty baguette, sliced
For the Pesto
2 cups packed fresh basil leaves
1/2 cup freshly grated Parmesan cheese
1/2 cup toasted pine nuts (optional)
3 garlic cloves
1/2 cup extra-virgin olive oil
Drain the Burrata and place in a serving dish. Gently break open the cheese and drizzle it with the pesto. Surround it decoratively with tomatoes. Garnish with basil sprigs, and serve with sliced baguette.
Combine the basil leaves, Parmesan cheese, nuts, and garlic in a food processor fitted with the metal blade and pulse until the leaves are minced finely. Add the olive oil and pulse to blend, stopping to scrape down the sides of the bowl. Transfer the pesto to an airtight container and cover with a thin layer of olive oil to keep it from browning.