Irresistible Burrata with Pesto, Balsamic and Sun-Dried Tomatoes
Creamy burrata with pesto, sweet balsamic, toasted pine nuts, and sun-dried tomatoes. Perfect for sharing with crostini or pita.
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Serving platter
- Spoon
- Pepper mill
Ingredients
- 3–4 large burrata balls
- 80 ml extra virgin olive oil
- 2 tablespoons balsamic glaze or balsamic vinegar
- 3 garlic cloves, thinly sliced
- Red pepper flakes, to taste
- Salt, to taste
- Freshly ground black pepper, to taste
- 3 tablespoons pesto
- 35 g sun dried tomatoes, thinly sliced
- 35 g pine nuts, toasted
- 10 g fresh basil, thinly sliced
- 1 tablespoon balsamic glaze
- Bread crostini, pita chips, or garlic bread
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