One of our fan favorites, tomato pesto, is back! And, it’s coming with an amazing new recipe! Tomato Pesto Bruschetta with Burrata and Prosciutto. The perfect app to W-O-W your family and friends! Easy, flavorful, and kinda healthy – anything else I can do for you?? Head over to the website for the full recipe.
Tomato Pesto Bruschetta with Burrata and Prosciutto
- 2 pints grape / cherry tomatoes or 4 cups diced tomatoes roughly 1” in diameter
- 4 cloves garlic
- Olive oil
- 1 cup fresh basil leaves
- 1/4 cup pine nuts lightly toasted, if desired
- 1 Tbsp lemon juice
- 1/4 cup grated Parmesan cheese
- 2 slices bakery-style bread
- 3 oz prosciutto
- 8 oz Burrata cheese
- Fresh basil leaves torn into pieces
- Olive oil
- Red pepper flakes
- Finishing salt
- Start by preparing tomato pesto. Preheat oven to 375 degrees. Spread tomatoes and garlic on baking sheet. Drizzle generously with olive oil and salt. Lightly add black pepper. Mix with hands or spatula to evenly coat. Roast for 40 minutes or until tomatoes start to release their juices.
- Once done cooking, allow to cool for a few minutes.
- In a blender or food processor, combine cooked tomatoes and garlic with remaining pesto ingredients (through Parmesan cheese). Note, if there is excess juice from the tomatoes, you not want to add all the juice as the sauce may become too thin. Process until smooth. Taste and adjust seasoning and thickness as needed.
- Toast bread.
- Spread a generous spoonful of pesto on each slice of bread. Gently bunch up each slice of prosciutto and place atop pesto. Use two or three slices of prosciutto per slice of bread. Gently break the Burrata into two pieces and spread on top of prosciutto.
- Drizzle with olive oil and sprinkle with red pepper flakes, fresh basil and finishing salt. Cut into individual sized pieces to serve as an appetizer.
- Note, you will have leftover pesto. This can be stored in an airtight container for up to one week in the refrigerator. Use on pasta, pizza, crostini and so much more!