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I’m at that point in the summer where I want to spend all my time outside and as little time as possible in the kitchen. Aside from the warm weather FOMO, it’s also frankly too hot to hover over my stove. So when I’m bringing food to a picnic or hosting friends at home, I turn to my go-to easy summer appetizer: Pesto-Stuffed Burrata Bombs.
Why I Love Pesto-Stuffed Burrata Bombs
It’s pretty much self-explanatory. Mozzarella, pesto, and tomato are an iconic flavor combination, and this preparation is equal parts easy and show-stopping.
Burrata is already dramatic in its own right, with the creamy straciatella center that oozes out once you cut it open. But what about adding pesto to the center, too? You can bet breaking open that burrata will earn applause from everyone, no exaggeration.
But that wow factor doesn’t mean it’s difficult to prepare. In fact, it’s the exact opposite. All you need is a piping bag, or a makeshift one using a resealable plastic sandwich bag, to inject pesto directly into the burrata ball. The whole process takes no more than five minutes.
The burrata bomb is served over a bed of slow-roasted cherry tomatoes, which are at their absolute best in peak summer. The juicy, savory, sweet tomatoes get a little jammy in the oven and pair perfectly with the mozzarella. A complete bite, scooped up with a toasted baguette slice, is bright, creamy, and fresh, so be prepared for people to ask you for the recipe.
How To Make Pesto-Stuffed Burrata Bombs
First, I preheat my oven to 400°F. Then, in a small baking dish, I put a pound and a half of fresh cherry tomatoes and season them simply with chopped garlic, fresh thyme, olive oil, salt, and pepper. It all goes into the oven for about half an hour, or until the tomatoes burst and soften. While they cool slightly, I shift my attention to the burrata.
I assemble my pesto piping bag by placing a plastic bag into a glass, then folding the top of the bag over the edge. This step keeps everything neat and tidy. In goes a quarter cup of pesto. I usually make homemade pesto in large batches, then freeze it in ice cube trays so I always have some on hand.
But when I don’t plan ahead, a high-quality store-bought pesto is a perfect shortcut. My preferred brand is Gotham Greens, but any good refrigerated pesto will work. Once the bag is filled, I lift it up and out of the glass, fold the top back up, and make a small snip in one corner.
Then it’s time for the main event. I use a sharp knife to make a small hole in the bottom of the burrata ball. I stuff the tip of the piping bag into that hole, then squeeze until the burrata is filled with pesto. You’ll know when to stop when the ball feels heavier, and you can see some pesto oozing out of the hole. Place it on a platter over the roasted tomatoes, garnish with flaky salt, basil and olive oil, and you’re ready to eat.
My Tips For Making Pesto-Stuffed Burrata Bombs
- Bring the burrata up to room temperature. The ooze of the stracciatella is the best part of burrata, but that doesn’t happen when you eat the cheese straight out of the fridge. The center needs to warm up slightly before it reaches the ideal consistency. For this recipe, I take the burrata out at the beginning, right before the tomatoes go in the oven.
- Try the tomatoes raw. Let’s face it: sometimes it’s too hot to turn on the oven at all. On scorching summer days, I riff on this recipe by leaving the tomatoes raw. My only changes are that I slice the tomatoes in half, finely grate about half a clove of garlic, and swap the thyme for more basil. Combine everything in a bowl and let it sit for 20 to 30 minutes, just enough time for the tomatoes to marinate and concentrate their flavors.
