Burrata Pesto Salad

Recipe from Little Ms Magnolia. Serve as an appetizer or side salad.


  • Baguette
  • Olive oil
  • Garlic salt
  • Salt and pepper
  • 10 oz. cherry/grape tomatoes, sliced in half
  • Arugula
  • Burrata
  • Fresh pesto
  • Coarse sea salt
  • Balsamic glaze


  1. Baguette slices/dippers: Preheat oven to 400F. Slice a baguette into thin pieces. Spray with olive oil and sprinkle with garlic salt. Bake for 10 minutes or until desired crispiness. Remove from oven and set aside.
  2. Roasted Tomatoes: In a bowl add halved tomatoes and drizzle with olive oil. Sprinkle with salt and pepper. On a baking sheet add the tomatoes and roast in the 400F oven for 20 minutes; then remove from the oven and let cool.
  3. Assembly: On a platter, lay out however much arugula you want. Gently pat the burrata dry, and then break open the burrata into pieces and place on top of the arugula. Then add the cooled roasted tomatoes on top of the burrata; then drizzle with fresh pesto; then drizzle with olive oil, fresh cracked pepper, coarse sea salt, and balsamic glaze.
  4. Serve: Burrata salad with the dippers.

Burrata Pesto Salad:

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