Heirloom Tomatoes Stuffed with Pesto & Burrata
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This is my favorite dish to serve as a summer appetizer. It’s delicious, refreshing, and lets simple ingredients shine. Best of all, it comes together in less than 10 minutes – a true no cook dish that anyone can assemble last minute. The key is buying really fresh, ripe heirloom tomatoes that are big enough to act as a “bowl” for the pesto and burrata (some of the funkier shaped heirloom tomatoes don’t work as well here).
The balsamic glaze that I use to finish the dish is really worth buying (and is great in so many recipes – I love using it on grilled steak, chicken or veggies too!) – most grocery stores sell this in a small squeeze bottle near the regular balsamic vinegars. In a pinch, a small splash of good regular balsamic vinegar will work instead.
Ingredients
Directions
Make the tomatoes into bowls. Start by removing the top of the tomato by cutting around the core in a circle with a paring knife. Remove the core of the tomato without cutting through the bottom of the tomato.
Drain the water from the burrata container, and place the burrata in a small mixing bowl. Add two tablespoons of olive oil, a small pinch of kosher salt, and a few grinds of black pepper. Mix well with a spoon.
Place a spoonful of pesto in the bottom of each “tomato bowl.”
Divide the burrata mixture amongst the 4 tomatoes.
Top each with a little more pesto, if desired.
Place each tomato on a salad plate or shallow bowl to serve. Spread a spoonful of pesto on one side of the plate around the tomato. Top each tomato with a generous drizzle of balsamic glaze. Serve immediately!