Heirloom Tomato and Burrata Caprese
 
 
The epitome of summer: heirloom tomato and burrata caprese with homemade pesto.
Yield: 4-6 servings
Ingredients
For the pesto
  • 1 quart fresh basil leaves
  • ½ cup raw walnuts
  • ½ cup grated pecorino romano
  • ½ cup grated parmesan cheese
  • ½ cup extra virgin olive oil
  • kosher salt, to taste
For the caprese
  • 2 lb ripe heirloom tomatoes, sliced into wedges
  • ½ lb burrata
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar or balsamic syrup
  • ¼ cup pesto
  • flaky sea salt
Instructions
For the pesto
  1. Combine the basil, walnuts, cheeses, olive oil, and salt in the bowl of a food processor. Pulse until it forms a sauce, but is not necessary completely pureed. Set aside.
For the caprese
  1. Arrange the tomatoes on a serving platter. Tear the cheese into the shreds over the tomatoes and drape them over the top.
  2. Drizzle with the olive oil and vinegar. Top with the pesto and sprinkle it with the flaky sea salt, to garnish. Serve with good bread.
Notes
Recipe adapted slightly from Shaya
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/08/heirloom-tomato-and-burrata-caprese.html