Burrata Appetizer with Walnut Pesto & Roasted Peppers with Crostini
I love an interactive appetizer or snack, and this crostini platter is as fun for guests as it is easy to put together. Who doesn’t want to be the first one to dig into a creamy ball of burrata? No one, that’s who.
Can you use store-bought pesto? Sure you can! That will make this simple recipe even easier. You’ll have to look pretty closely for walnut pesto though, which has a creamy consistency and deeper flavor from the nuts.
Servings: 10 servings
Calories: 346kcal
Ingredients
For the pesto:
- 2 cups packed fresh basil leaves
- 3 cloves garlic
- ½ cup walnuts
- 2 tablespoon fresh lemon juice + 1 teaspoon lemon zest
- ⅔ cup extra-virgin olive oil divided
- ½ cup freshly grated Parmesan cheese
- Kosher salt and freshly ground black pepper to taste
For the crostini:
- 1 large baguette or gluten-free baguette sliced ¼ inch thick
- ½ cup extra-virgin olive oil
- Kosher salt
For assembly:
- 1 16 oz jar roasted red bell peppers
- 2 4 oz balls burrata cheese
- Kosher salt
- Chili flakes for serving
- Fresh basil for serving
Instructions
Make the pesto
- Combine the basil, garlic, walnuts, and lemon juice + zest in a food processor or blender and process until coarsely chopped. Add ½ cup of the oil and the cheese, then process until the sauce is smooth. Season with ½ teaspoon each salt and pepper.
- Drizzle in the remaining oil while pulsing until smooth. Transfer to a bowl and taste for seasoning: add more salt or pepper if needed. Store in the refrigerator until ready to serve.
Make the crostini
- Heat the oven to 350 degrees F (180 C)
- Brush the baguette slices with olive oil, and place on a baking sheet. Toast the bread in the oven for 15-20 minutes, or until golden. Turn the pan during baking or flip slices over if needed. Sprinkle with salt once removed from the oven. Allow to cool.
For Assembly
- Remove the red peppers from the jar and dice into half inch pieces. Place the diced peppers in the center of a serving platter and top with the burrata balls. Sprinkle the peppers and cheese lightly with the Kosher salt.
- Drizzle the pesto liberally over the pepper and burrata, being sure to add pesto to the top of each piece of cheese. Sprinkle the chili flakes over the cheese, and arrange the crostini around the edge of the platter. Add some fresh basil for garnish and spoons for serving. Serve immediately.
Notes
*Remaining pesto can be refrigerated in a sealed container for up to one week.
Nutrition
Calories: 346kcal | Carbohydrates: 5g | Protein: 6g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Cholesterol: 17mg | Sodium: 760mg | Potassium: 126mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 675IU | Vitamin C: 25mg | Calcium: 174mg | Iron: 1mg