Burrata Cheese with Fresh Pesto Drizzle

Burrata cheese has been described as the "Rolls Royce of fresh mozzarella".  I agree, it's a splurge in pocket book and calories, but it's worth it!!  If you can't find it, you can use goat cheese, or fresh mozzarella.

Pesto

• 2 cups basil leaves, lightly packed
• 1/2 cup pine nuts, toasted
• 1/2 cup grated Parmigiano-Reggiano cheese
• 3 garlic cloves, peeled and smashed
• 1/4 cup extra-virgin olive oil
• salt

Combine the basil, pine nuts, Parmigiano-Reggiano, and garlic in the food processor. Pulse until the mixture is finely chopped. Add the olive oil and roughly puree. Season with salt to your taste.

Cheese and Pesto

• 1/2 cup pesto
• 1/4 cup extra-virgin olive oil
• sea salt
• 16 ounces Burrata cheese
• 1 cup yellow and red grape or cherry tomatoes, cut in half
• basil sprigs
• baguette, sliced

8 Servings.

To assemble the dish combine 1/2 cup of the pesto with the olive oil in a small bowl, Thin with 2 to 4 tablespoons water, 1 tablespoon at a time. Season with salt. Drain the Burrata, place in a dish. Gently break open the cheese in the middle and drizzle it with the pesto mixture. Surround it decoratively with the tomatoes. Sprinkle sea salt, garnish with basil sprigs and serve with sliced baguette.