Burrata Caprese with Pine Nut Pesto

Burrata Caprese with Pine Nut Pesto

In our house, caprese is on the menu at least once a week during the summer. It’s our ultimate summer go-to salad. But I like to think that my caprese is a bit special, way better than your caprese. Your caprese is boring.

Just kidding.

But not about how good this easy summer recipe is. If you can’t make a caprese salad after this simple how-to, then I’m not sure you can be helped. And if you don’t like caprese, then I’m not sure we can be friends.

Pine Nut Pesto

2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves
Salt and pepper

Combine the basil in with the pine nuts, pulse a few times in a food processor.  Add the garlic, pulse a few times more.

Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Burrata Caprese

Two large heirloom tomatoes
8 oz ball of burrata (Burrata is mozzarella filled with cream)
Pine nut pesto
Freshly basil leaves, torn
Olive oil
Balsamic Vinegar
Kosher salt and freshly ground pepper

And now, for the step by step pictorial.

Slice the tomatoes and sprinkle with Kosher salt.

Spread pine nut pesto on top of each tomato.

Now it’s time for the delicious burrata!

Slice the burrata, and place a generous portion on each tomato.


Top with torn basil and drizzle with olive oil.


Drizzle with balsamic vinegar.

Wow your guests.

Categories: Appetizer, Entertaining, Recipes, Side Dish

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