Burrata with pistachio pesto, arugula, and pickled cherries
edibledelmarva.ediblecommunities.com
On the menu at Tonic Seafood & Steak in Wilmington is this fresh burrata dish with spring flavors of pesto, arugula and pickled cherries, coming together in a delicious starter.
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Cooking tools:
- Food processor
- Grill
- Serving platter
- Airtight container
- Chef's knife
- Cutting board
- Saucepan
- Pastry brush
- Measuring cup
- Measuring spoon
Ingredients
- 2 4-ounce burrata
- 1 6-inch baguette cut in ½ inch slides
- 4 ounces pistachio pesto
- 4 ounces baby arugula
- ¼ cup picked cherries
- ¼ cup extra virgin olive oil
- Salt to taste
- ½ cup arugula
- ½ cup parsley
- 3 garlic cloves
- 1 small shallot
- ½ cup toasted pistachios
- ½ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- Pinch of crushed red pepper
- ¼ cup grated Parmesan
- 1 cup extra virgin olive oil
- ¼ cup dry cherries
- ¼ cup granulated sugar
- ¼ cup white balsamic vinegar
- Pinch of sale
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