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Burrata with Tomatoes & Pesto

Recipe from Two Peas and Their Pod

Use your garden tomatoes and basil to make this simple summer appetizer! It is always a crowd pleaser!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: Italian
Servings: 8
Calories: 204kcal


For the garlic toasts:

  • 1 loaf rustic bread or a French baguette
  • Olive oil for drizzling on bread
  • 2 peeled garlic cloves

For the burrata:

  • 16 oz grape or cherry tomatoes, halved
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 8 ounces burrata
  • 3 tablespoons basil pesto
  • Fresh basil, for garnish


  • Preheat the oven to 400 degrees F. With a bread knife, slice the bread into 1-inch thick slices. Drizzle the bread with the olive oil on both sides and place slices in a single layer on a large baking sheet. Toast for 10 minutes, flipping bread halfway through, or until both sides are golden. Remove the bread from the oven and rub the garlic cloves over the top of the toasts to infuse garlic flavor.
  • While the bread is toasting, place the tomatoes in a small bowl and drizzle with olive oil. Season with salt and pepper, to taste.
  • When ready to serve, place the burrata on a platter or serving dish. Spoon the tomatoes around the burrata. Drizzle pesto over the burrata and tomatoes and season with salt and pepper, to taste. Garnish the tomatoes with fresh basil. Arrange the bread slices around the cheese and tomatoes and serve.


You can also grill the bread in the summertime instead of toasting in the oven. 


Calories: 204kcal | Carbohydrates: 19g | Protein: 8g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 247mg | Potassium: 169mg | Fiber: 2g | Sugar: 2g | Vitamin A: 784IU | Vitamin C: 8mg | Calcium: 191mg | Iron: 1mg