Burrata Caprese with Basil Pesto

Burrata Caprese with Basil Pesto


  • 2 lbs. Heirloom tomatoes, sliced
  • 8 oz Burrata cheese, drained & patted dry
  • ½ cup Good quality, store-bought basil pesto (or see our recipe below)
  • 2 Tbsp Strawberry Dark Balsamic Vinegar
  • 2 Tbsp Basil Premium Olive Oil
  • Kosher Salt & ground black pepper to taste
  • ½ cup Finely chopped fresh basil


  • Layer the sliced tomato on a large serving platter, seasoning generously with kosher salt & fresh ground pepper. Nestle the burrata into the tomatoes and gently break it apart to expose the creamy filling. Drizzle the basil pesto, Strawberry Dark Balsamic Vinegar, and Basil Premium Olive Oil over the top and add shredded basil (optional)
  • Serve immediately. You're going to love this dish!
  • Serving suggestions: serve with grilled bread, sprinkle with pomegranate seeds, add grilled peaches.


  • ½ cup toasted pine nuts
  • Two tablespoons of fresh lemon juice
  • One small garlic clove
  • ¼ teaspoon sea salt
  • Freshly ground black pepper
  • 2 cups basil leaves
  • 1 cup of fresh arugula
  • ¼ cup Premium Extra Virgin Olive Oil & ⅛ cup Basil Premium Olive Oil combined
  • ½ cup freshly grated Parmesan cheese, optional


  • In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.
  • Add the basil and pulse until combined.
  • With the food processor running, drizzle in the olive oils and pulse until combined. Gradually add the Parmesan cheese and pulse to combine. For a smoother pesto, add more olive oil.
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.