Burrata with Pistachio-Mortadella Pesto & Roasted Tomatoes
This dish is a luxurious yet simple celebration of texture and taste. Creamy burrata is paired with sweet, oven-roasted tomatoes and a uniquely savory pistachio-mortadella pesto, creating a rich, salty-sweet balance. Served with crusty bread or grilled flatbread, it’s perfect as an appetizer, antipasto, or a show-stopping starter for a dinner party.
Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves: 4 as an appetizer
Ingredients
For the Roasted Tomatoes:
1 pint cherry tomatoes (or grape tomatoes)
1 tablespoon olive oil
Salt and black pepper, to taste
1 teaspoon balsamic vinegar (optional, for depth)
For the Pistachio-Mortadella Pesto:
1/2 cup shelled pistachios (unsalted)
2 ounces mortadella (roughly chopped)
1 clove garlic
1/2 cup fresh basil leaves
1/4 cup grated Parmigiano-Reggiano
1/3 cup olive oil (plus more if needed)
Zest of 1 lemon
Juice of 1/2 lemon
Salt and pepper, to taste
For Serving:
2 balls of burrata cheese (about 4 oz each)
Crusty bread or grilled flatbread
Extra basil leaves, pistachios, or olive oil for garnish
Instructions
Roast the Tomatoes
Preheat oven to 400°F (200°C).
Spread cherry tomatoes on a baking sheet. Drizzle with olive oil, season with salt and pepper, and add balsamic vinegar if using.
Roast for 15–20 minutes, until the tomatoes are soft, blistered, and just beginning to burst.
Set aside to cool slightly.
Make the Pistachio-Mortadella Pesto
In a food processor, combine:
Pistachios
Mortadella
Garlic
Basil
Parmigiano-Reggiano
Lemon zest and juice
Pulse until finely chopped.
With the motor running, drizzle in olive oil until the pesto is smooth but still has texture. Adjust with more oil if needed.
Season with salt and pepper to taste.
Assemble the Dish
On a serving plate or platter, spoon a generous smear of the pistachio-mortadella pesto.
Tear open the burrata and place it over the pesto.
Spoon the roasted tomatoes over and around the burrata.
Garnish with fresh basil leaves, chopped pistachios, a drizzle of olive oil, or more Parmigiano if desired.
Serve
Serve immediately with crusty bread or grilled flatbread to scoop up all the delicious components.
Tips & Variations
Tips for Best Results
Room Temperature Burrata: Let the burrata sit out for 15–20 minutes before serving so it’s extra creamy when cut open.
Pesto Texture: Keep the pesto slightly chunky for more contrast against the soft burrata. Add more olive oil for a smoother, more sauce-like consistency.
Bread Matters: Use toasted sourdough, grilled ciabatta, or crisp flatbread—something sturdy enough to hold the cheese and pesto without getting soggy.
Make-Ahead Friendly: You can make the pesto and roast the tomatoes a day in advance. Bring everything to room temperature before serving.
Variations
Pesto Twists
No Mortadella? Substitute with:
Thinly sliced prosciutto or speck
Omit meat entirely for a vegetarian pistachio pesto
Nut-Free Option: Swap pistachios with toasted sunflower seeds or pepitas.
Herb Swap: Use arugula or mint instead of basil for a sharper, more peppery flavor.
Tomato Upgrades
Try heirloom cherry tomatoes in various colors for visual appeal.
Add whole garlic cloves to the roasting pan to caramelize alongside the tomatoes.
Toss roasted tomatoes with a splash of sherry vinegar or chili oil for extra zing.
Cheese Substitutions
Burrata alternatives:
Stracciatella (the inside of burrata)
Fresh mozzarella (for a firmer, more mild version)
Whipped ricotta for a lighter but still creamy base
Flavor Enhancers
Finish with lemon zest, a pinch of Aleppo pepper, or flaky sea salt for an extra pop.
Drizzle with honey or fig balsamic glaze for a sweet-savory contrast.
Make It a Meal
Serve atop a bed of arugula or grilled vegetables for a more composed salad.
Add toasted farro or quinoa to turn this into a light lunch or dinner.
Q&A: Frequently Asked Questions
Q: Can I make the pesto in advance?
A: Yes! The pistachio-mortadella pesto can be made up to 3 days in advance. Store it in an airtight container in the refrigerator with a thin layer of olive oil on top to preserve freshness.
Q: What can I substitute for mortadella?
A: You can use prosciutto, ham, or speck. Or skip the meat entirely for a vegetarian-friendly pistachio pesto.
Q: Is this recipe suitable for vegetarians?
A: Not as written, since mortadella is a meat product. To make it vegetarian, simply omit the mortadella from the pesto.
Q: Can I serve this warm?
A: While this dish is best at room temperature, the roasted tomatoes can be served warm for a nice contrast against the cool burrata.
Q: What wines pair well with this dish?
A: Light, crisp whites like Vermentino, Sauvignon Blanc, or even a dry rosé work beautifully to cut through the richness of the cheese and nuts.
Estimated Nutrition (per serving — serves 4)
Note: Values are approximate and may vary based on ingredients used.
Calories: 410
Protein: 14g
Fat: 34g
Carbohydrates: 10g
Fiber: 2g
Sugars: 4g
Sodium: 480mg
Gluten-free (without bread) | Contains dairy and nuts | Contains pork
Conclusion
Burrata with Pistachio-Mortadella Pesto & Roasted Tomatoes is a stunning, crowd-pleasing dish that delivers indulgence without complication. The creamy burrata, nutty-savory pesto, and sweet roasted tomatoes balance each other beautifully, creating a rich yet refreshing bite every time.
Whether you’re impressing dinner guests, crafting a weekend antipasto board, or simply craving something decadent and different, this dish is an easy win. It’s also versatile—make it vegetarian, pair it with wine, or serve it as part of a larger Mediterranean spread.