Description
A vibrant and fresh dish featuring juicy tomatoes and creamy burrata, enhanced with a flavorful mix of pistachios, parmigiano, lemon zest, and a hint of heat from crushed red peppers, served with crusty bread for a delicious and elegant appetizer or light meal.
Ingredients
Scale
Tomato Mixture
- 1 pint tomatoes (yoom tomatoes, quartered)
- 3 tbsp pistachios (chopped)
- 3 tbsp parmigiano reggiano (grated)
- 1 lemon zest
- 1 small garlic clove (grated)
- 1 tsp honey
- 1 tbsp crushed red peppers
- Salt and pepper (to taste)
Other Ingredients
- 1/4 cup olive oil
- 2 burrata balls
- 6 basil leaves (chiffonade)
- Crusty bread (for serving)
Instructions
- Prepare the tomato mixture: In a mixing bowl, combine the quartered tomatoes, chopped pistachios, grated parmigiano reggiano, lemon zest, grated garlic, honey, crushed red peppers, salt, and pepper. Mix gently to evenly distribute all the ingredients.
- Heat the olive oil: In a small pan over medium heat, warm the olive oil until it becomes fragrant and small bubbles form at the bottom of a wooden spoon placed in the oil, indicating it is hot enough.
- Infuse the tomato mixture: Carefully pour the hot olive oil over the tomato and pistachio mixture to slightly cook and infuse the flavors, then gently stir to combine.
- Prepare the burrata: Slice each burrata ball in half to reveal the creamy stracciatella inside, then arrange on serving plates.
- Assemble and serve: Spoon the tomato and pistachio mixture generously over the halved burrata, garnish with chiffonade basil leaves, and serve alongside crusty bread for scooping and enjoying.
Notes
- Use fresh and high-quality burrata for the best creamy texture and flavor.
- The hot olive oil gently cooks the garlic and spices, bringing out their aroma without overpowering the fresh tomatoes.
- Add crusty bread to balance the creamy and tangy flavors with a satisfying crunch.
- Adjust the crushed red peppers to your preferred spice level.
- For a vegetarian version, ensure that the parmigiano reggiano is made without animal rennet.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Italian
Keywords: tomatoes, burrata, italian appetizer, pistachios, parmigiano reggiano, fresh basil, olive oil, easy recipe
