It’s been awhile since I’ve added a recipe. My kitchen has been under construction since mid May which we estimated to complete over a couple month’s. Sometimes well made plans don’t always work out though. We fell behind schedule but hope to have the total remodel completed by the end of August. Joe and I are doing a lot of the work ourselves with a little bit (actually big) help of a contractor who is helping to make it all happen. I haven’t had my stove hooked up until recently but without a sink to clean up, I’ve been making do with a more simple menu, meals that don’t require a stove or extra dishes. I shouldn’t complain though, it’s summer after all and most days I can grill outdoors. This weekend I was inspired by a recipe from “Fork in the Kitchen” , a Burrata Pesto Tomato appetizer that was so visually appealing, I had to give it a try. I tweaked the recipe so that it required no cooking and it turned out oh so good! Once you taste the creamy burrata cheese with freshly made pesto and sun-dried tomatoes layered on soft french bread it’s hard to stop!
I started with a drizzle of olive oil over a small plate with a sprinkle of dried Italian herbs.
Add some sun-dried tomatoes that have been marinated in olive oil. Use as much as you like.
Next fill the center with a big spoonful of freshly made pesto. I used my favorite Spinach Pesto but it would also taste good with Arugula Pesto as well. Use the links to find the recipes with instructions.
Add the burrata cheese on top and drizzle with olive oil. Sprinkle with toasted pinons aka pine nuts and Italian herbs. Spread on soft french bread slices or for a crunchier option, pita chips. Once you slice into the burrata cheese, the creamy filling will ooze onto the plate tempting you to dip your bread in it rather than spread it.
Enjoy!!
Burrata Pesto Spread with Sun-Dried Tomatoes (Inspired by Fork in the Kitchen)
Burrata Cheese (Bel Gioioso Burrata cheese can be found at Sprouts)
Spinach Pesto or Arugula Pesto
Sun-Dried Tomatoes (marinated in olive oil )
Italian Herb Blend, recipe follows
Toasted Pinons aka Pine Nuts (toasted at 350 degrees for 5 minutes stirring often)
Olive Oil
Drizzle olive oil over a small plate and sprinkle Italian herbs. Add marinated sun-dried tomatoes to the plate topped by a heaping spoonful of pesto. Top with burrata cheese, drizzle with olive oil, and sprinkle with toasted pinons and Italian herbs. Serve with soft french bread slices or pita chips.
Italian Herb Mix
1 teaspoon Aleppo Pepper Flakes
1 teaspoon Black Pepper
1 teaspoon Turkish Oregano
1 teaspoon Parsley
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/4 teaspoon Coarse Sea Salt
Mix herbs together and store in a small container secured with a lid.
An Inspired Cook 