It’s the start of another week! I hope everyone had a lovely weekend.
A couple of months ago when Chris and I were in Napa, we had lunch at this cute little wine bar. One of the dishes we ordered was their housemade burrata. It was served with tomatoes and pesto on some grilled crusty bread. It was heaven! I couldn’t stop thinking about this dish since then so I decided to attempt this at home.
I went the quick way and used store-bought pesto. I’m guessing that’s why the pesto isn’t all that vibrant green in my photos. ::: sigh ::: It was delicious but would have tasted (and looked) better with a homemade sauce. Enjoy your week!
- 1 (10 ounce) box of cherry tomatoes, halved
- 1/4 cup of extra virgin olive oil
- salt and pepper to season
- 2 tablespoons of pesto sauce
- 2 balls of burrata
Preheat the oven to 375 degrees F.
Place tomatoes in a small baking pan. Coat with extra virgin olive oil, and season with salt and pepper. Roast for 20 minutes or until tomatoes shrink up and burst.
Spread pesto sauce out onto two plates, 1 tablespoon per each plate. Divide roasted tomatoes in half and gently place them on the plate. Then place the burrata over the pesto sauce, 1 ball per plate. Serve with crusty bread.