This post may contain affiliate links.
Delicious, indulgent Burrata Pesto with roasted tomatoes and balsamic glaze is a crave worthy appetizer you will love. This easy, flavor packed dish will have your friends and family raving!
Why Make This Burrata Pesto
Nothing compares to salty, nutty pesto combined with creamy indulgent Burrata. It’s a match made in heaven and you are going to love this.
- Easy. Just a few simple steps to make.
- Crowd Pleaser. Everyone will love this dip!
- Customize. Pair it with crispy toasted bread or crackers.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Burrata. This can be found in the specialty cheese department at any grocery store. You can also use buffalo mozzarella.
- Pesto. I use my Spinach Walnut Pesto. It’s so wonderful with this dish. You can also use pre made pesto if needed.
- Cherry Tomatoes. These are best for roasting and they are bite sized. Use any color.
- Red Onion. This is for aromatics and flavor.
- Olive Oil. Used to roast the veggies.
- Balsamic Glaze. I use store bought to save on time. You can find it with the oil and vinegar at the grocery store.
- Baguette Or Crackers. For dipping.
Steps To Make Burrata Pesto
Step One. Make the Spinach Walnut Pesto. Set aside.
Step Two. Preheat oven to broil (low). Add tomatoes and sliced onion to a sheet pan and drizzle with olive oil and a generous sprinkle of salt. Place in the oven and roast for about 4-5 minutes. Keep a CLOSE eye on it to avoid burning. Broil settings get hot!
Step Three. In a medium sized serving dish (6-8 inch) layer the burrata by gently tearing it into pieces and spreading it around the dish. Top with the roasted onions and tomatoes, blobs of pesto and finish off with a heavy drizzle of balsamic glaze. Serve with toasted baguette or crackers.
Recipe Tips
- Serve warm or at room temperature. This is the best way to enjoy the dish, everything is easier to dip this way.
- Make it low carb and serve with thick pepper slices.
- Make it ahead of time. tore in the fridge with plastic wrap cover, pull out about 20 minutes before eating and drizzle with balsamic glaze just before enjoying.
Recipe FAQs
Yes, you can store in the fridge for up to two days.
Fresh mozzarella balls or buffalo mozzarella work great.
Other delicious appetizers
If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.
Shop Ingredients on Jupiter
- Make the Spinach Walnut Pesto. Set aside.
Preheat oven to broil (low). Add tomatoes and sliced onion to a sheet pan and drizzle with olive oil and a generous sprinkle of salt. Place in the oven and roast for about 4-5 minutes. Keep a CLOSE eye on it to avoid burning. Broil settings get hot!
In a medium sized serving dish (6-8 inch) layer the burrata by gently tearing it into pieces and spreading it around the dish. Top with the roasted onions and tomatoes, blobs of pesto and finish off with a heavy drizzle of balsamic glaze. Serve with toasted baguette or crackers.
- Serve warm or at room temperature. This is the best way to enjoy the dish, everything is easier to dip this way.
- Make it low carb and serve with thick pepper slices.
- Make it ahead of time. Store in the fridge with plastic wrap cover, pull out about 20 minutes before eating and drizzle with balsamic glaze just before enjoying.
- Nutrition facts do not include bread or crackers.
Serving: 0.5cup of dip | Calories: 242kcal | Carbohydrates: 6g | Protein: 11g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 43mg | Sodium: 328mg | Potassium: 116mg | Fiber: 1g | Sugar: 3g | Vitamin A: 923IU | Vitamin C: 11mg | Calcium: 343mg | Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Leave feedback about this