Easy Pesto Appetizer Recipe with Burrata and Roasted Tomatoes
This Easy Pesto Appetizer Recipe with Burrata and Roasted Tomatoes is gorgeous, versatile and delicious! This recipe includes fresh roasted cherry tomatoes, delicate burrata cheese, and warm and crispy baguette crostini topped with a pop of green with fresh basil pesto.
Preheat oven to 425F degrees and slice baguette to ¼-½ inch thick slices.
Brush one side of each slice with olive oil and lay on foil lined pan, sprinkle with salt and pepper, if desired.
Bake until golden brown, about 10 minutes -- rotating pan half way through. Let cool on pan 30 minutes before serving, store cooled crostini in airtight container up to three days.
Roast Cherry Tomatoes
Increase heat to 450 degrees. In a bowl, toss halved cherry tomatoes with 1 tablespoon of olive oil and sprinkle with salt and pepper. Lay in a single layer on prepared sheet and roast for 18-20 minutes, until browned and soft.
Set aside to cool while you prep the pesto burrata appetizer. (Or may be cooled completely, stored in an airtight container in the fridge for up to 2 days.)
Assemble Pesto Burrata Appetizer
Remove burrata ball from water and pat dry with paper towels, lay out on larger platter or rimmed bowl.
Slice or use spoon to cut each burrata into quarters or eighths, pulling apart slightly.Sprinkle on tomatoes, drizzle pesto and 1 tablespoon olive oil. Add basil and pine nuts, sprinkle with flaky sea salt and pepper. If desired, add a little swirl of balsamic glaze.
Serve immediately with crostini or for your gluten-free friends, use gluten-free crackers, carrot chips or just give them a spoon! Wink-Wink!
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Notes
To toast pine nuts, heat a skillet over medium heat, toss in pine nuts, shaking pan until golden and fragrant. Remove from pan to cool. Make Ahead TipMake the roasted tomatoes ahead if warm tomatoes are not preferred. Toast the bread slices and store until ready to use. And make the pesto ahead or use a jar of your favorite, and so on!