Why have just mozzarella when you can have burrata? And why have just burrata when you can have pesto-stuffed burrata? This recipe for burrata bombs the answer. It’s taking everyone’s favorite cheese to the next level by injecting it with delicious pesto. And the best thing to serve this showstopper appetizer with is roasted tomatoes. Specifically cherry tomatoes that have been tossed with olive oil, garlic, and herbs, then slow-roasted to perfection. Here’s some info on how to make ’em.
What is burrata anyway?
Burrata is an Italian cheese that’s very similar to mozzarella. The outside is like a classic mozzarella but hidden on the inside is a super-creamy center that Italians call “stracciatella.” Translating to “little rags,” it can best be described as shreds of mozzarella that’s mixed with cream to create a texture that’s simply divine. Lucky for us, burrata can be found in well stocked grocery stores all over the U.S. These balls of goodness come packed in salted water and should be used within 2 to 3 days of opening the container.
Homemade vs. store-bought pesto:
Our homemade pesto can’t be beat: It’s a luxurious blend of basil, olive oil, garlic, nuts, and Parmesan. It’s a simple recipe and well worth the time to make it homemade because that will get you the best taste. But if you’re pressed for time, you can find really great fresh pesto in lots of grocery stores these days. Look for it in the refrigerated section of your local store.
Did you try making this? Let us know how it went in the comments!
