There’s something special about burrata with pesto that makes me smile every time I serve it. It’s one of those dishes that feels fancy but comes together in minutes – perfect for those evenings when I want to impress without spending hours in the kitchen. The combination of creamy burrata and fresh pesto has become my go-to appetizer when friends drop by unexpectedly or when I need a quick starter for dinner parties.
I started making this dish after a trip to my local Italian market, where the cheese vendor convinced me to try burrata instead of my usual mozzarella. Now I keep these ingredients on hand regularly, and I’ve lost count of how many times people have asked me for the recipe. It’s simple enough for a casual weeknight but good enough to serve at your next gathering.
Whether you make your own pesto or use store-bought (no judgment here – I do both depending on the day!), this combination is always a crowd-pleaser. And the best part? You’ll have it ready to serve in less time than it takes to set the table.
Why You’ll Love This Burrata with Pesto
- Quick preparation – This elegant appetizer comes together in just 20 minutes, making it perfect for last-minute entertaining or when you want something special without spending hours in the kitchen.
- Simple ingredients – With just a few quality ingredients like creamy burrata, fresh tomatoes, and aromatic pesto, you can create a restaurant-worthy dish at home.
- No cooking required – Besides toasting the bread, there’s no actual cooking involved – just assemble and serve, making it perfect for hot summer days or when you don’t feel like cooking.
- Crowd-pleasing appetizer – The combination of creamy cheese, fresh tomatoes, and herby pesto on crusty bread is a proven winner that your guests will love sharing and talking about.
Which Kind of Burrata Should I Use?
When shopping for burrata, you’ll typically find it packaged in water or whey to keep it fresh, and it should be bright white with a soft, pouchy exterior. The standard size is around 4 ounces per ball, which works perfectly for this recipe – you’ll want two balls to get the right amount. Fresh burrata is best used within 48 hours of purchasing, and you’ll want to let it sit at room temperature for about 30 minutes before serving to really bring out its creamy texture and subtle flavor. While you might come across different brands at your local grocery store or Italian market, the main thing to look for is that it’s fresh and properly stored in liquid – there’s not a huge difference between varieties as long as you’re getting genuine burrata rather than regular mozzarella.
Options for Substitutions
This recipe can be adapted with several easy swaps, though some ingredients are key to keeping its Italian character:
- Burrata cheese: While burrata is really the star here, if you can’t find it, fresh mozzarella can work – though you’ll miss that creamy center. In a pinch, a good quality buffalo mozzarella is your next best option.
- Bread: Any crusty bread works well here – sourdough, ciabatta, or even a good quality country loaf can replace the baguette. Just make sure it’s sturdy enough to hold up to toasting.
- Cherry tomatoes: Regular tomatoes cut into chunks work fine – just try to pick ripe, sweet ones. You can also use different colored cherry tomatoes for variety.
- Basil pesto: Store-bought pesto is perfectly fine, but you could also try sun-dried tomato pesto or even olive tapenade for a different spin. If using store-bought, look for refrigerated options as they usually taste fresher.
- Fresh basil: While fresh basil adds a nice touch, you can skip it if you’re already using pesto. Fresh mint or parsley can also work for a green garnish.
Watch Out for These Mistakes While Cooking
The biggest mistake when serving burrata is not letting it come to room temperature first – take it out of the fridge at least 30 minutes before serving to allow its creamy center to soften and its flavors to fully develop. When toasting your bread, keep a close eye on it as it can quickly go from perfectly golden to burnt in seconds, and remember to rub the garlic clove on the bread while it’s still warm for the best flavor absorption. Another common error is drowning the burrata in too much pesto – less is more here, as you want to taste the delicate flavor of the cheese alongside the pesto, not mask it completely. For the juiciest tomatoes, try seasoning them with salt about 10 minutes before serving, which draws out their natural sweetness and creates a lovely light sauce that’s perfect for soaking up with the toasted bread.
What to Serve With Burrata and Pesto?
This Italian-inspired appetizer works great as part of a larger spread for entertaining or as a light meal. Since the dish already comes with bread for scooping up all that creamy cheese, you might want to add some prosciutto or other cured meats to create a nice antipasto platter. A simple arugula salad dressed with lemon juice and olive oil adds a peppery freshness that balances the rich burrata. For a complete summer meal, serve this alongside grilled vegetables like zucchini, eggplant, or bell peppers, which pair beautifully with the pesto and cheese.
Storage Instructions
Keep Fresh: If you have leftover burrata (which rarely happens!), keep it in its original liquid or cover it with olive oil in an airtight container in the fridge for up to 2 days. The pesto can be kept separately in a sealed container in the fridge for up to 5 days – just add a thin layer of olive oil on top to keep it fresh.
Prep Ahead: You can roast the tomatoes and prepare the pesto a day ahead – just store them separately in the fridge. The bread can be sliced and toasted a few hours before serving. But for the best experience, assemble everything just before serving, as burrata is at its peak when fresh and room temperature.
Serve: Take the burrata out of the fridge about 30 minutes before serving to let it come to room temperature – this is when it’s most creamy and flavorful. If you’ve made the tomatoes ahead, warm them slightly before assembling your dish.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 40-50 g
- Fat: 80-90 g
- Carbohydrates: 100-120 g
Ingredients
- 1 loaf of rustic bread or a french baguette
- Olive oil (for drizzling on the bread)
- 2 garlic cloves, peeled
- 16 oz halved grape or cherry tomatoes
- 1 tablespoon olive oil
- Kosher salt and black pepper, to taste
- 8 ounces of burrata cheese
- 3 tablespoons of basil pesto
- Fresh basil leaves, for garnishing
Step 1: Prepare and Toast the Bread
Preheat your oven to 400 degrees F.
Using a bread knife, slice the bread into 1-inch thick slices.
Drizzle olive oil over both sides of the bread and arrange the slices in a single layer on a large baking sheet.
Toast the bread in the oven for 10 minutes, flipping halfway through, or until both sides are golden brown.
Once toasted, remove from the oven and rub the garlic cloves over the top of each slice to infuse them with garlic flavor.
Step 2: Season the Tomatoes
While the bread is toasting, place the tomatoes in a small bowl.
Drizzle them with olive oil and season with salt and pepper to your taste.
Toss gently to ensure even coating and seasoning.
Step 3: Assemble the Dish
When you’re ready to serve, place the burrata on a platter or serving dish.
Spoon the seasoned tomatoes around the burrata.
Drizzle pesto over both the burrata and tomatoes.
Season again with salt and pepper, if desired, and garnish the tomatoes with fresh basil for added flavor and color.
Step 4: Serve and Enjoy
Arrange the toasted bread slices around the platter of cheese and tomatoes.
Your dish is now ready to be enjoyed as a delightful appetizer or side.
Serve it fresh for the best taste experience.