This simple Pesto, Burrata & Tomato Plate is the summery appetizer you didn’t know you needed. With only a few ingredients, seasonal tomatoes and basil pesto, you have a beautiful easy spread that is perfect for the backyard.
This Pesto, Burrata & Tomato Plate is summer simplicity at its best. Sweet, juicy cherry tomatoes are paired with a vibrant scallion pesto and creamy burrata—or stracciatella, if you prefer. Stracciatella is actually the rich, silky interior of burrata, made of delicate strands of mozzarella mixed with cream. Whether you go with the whole ball or just the inside, this dish celebrates peak-season ingredients and lets them shine.
To bring it all together, serve this plate with thick slices of toasted sourdough bread. The golden edges and chewy texture make the perfect base for scooping up the pesto-slicked tomatoes and luxurious cheese. It’s unfussy, fresh, and made for lingering afternoons or easy entertaining.
Pesto, Burrata & Tomato Plate
Ingredients
- 1 Cup Cherry tomatoes
- 1/2 Cup Stracciatella
- Drizzle of olive oil
- Drizzle of White Balsamic
- Flaky sea salt
- Red pepper flakes
- Sourdough bread
The Scallion Pesto:
- 1/2 Cup Basil Leaves
- 3 Scallions ends removed and sliced in half
- 2 Garlic cloves
- 1/2 Cup Parmesan
- Salt
- Pepper
- 1/4 Cup Pine Nuts
- 3/4 Cup Olive oil
Instructions
- Slice cherry tomatoes and drizzle with a little olive oil, white balsamic and season with salt, pepper and red pepper flakes.
- Make your pesto. In a food processor, add pesto ingredients and blend. Taste test and adjust accordingly.
- Spread a layer of pesto on a plate. Add tomatoes. Dollop scoops of stracciatella onto the plate. Alternatively, if you are using burrata instead, place ball in center of the plate and slice open.
- Add little scoops of the pesto throughout the plate as well. Drizzle with more white balsamic, salt and pepper. Serve with slices of toasted sourdough bread. Enjoy!
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