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Burrata filled with Almond Pesto, Wood Roasted Broccoli, Green Olive VinaigretteBurrata filled with Almond Pesto, Wood Roasted Broccoli, Green Olive Vinaigrette
This housemade burrata is stuffed with a savory almond pesto for a twist on the cheese’s classic presentation. Rich and flavorful, this dish works perfectly as an appetizer or shareable small plate.
Servings
8
8
Cuisine Type
- american
Day Part
- Dinner
- Lunch
Menu Part
- Appetizer
Main Ingredient
- Cheese
Source: Kevin Johnson, Executive Chef and Owner, The Grocery
This housemade burrata is stuffed with a savory almond pesto for a twist on the cheese’s classic presentation. Rich and flavorful, this dish works perfectly as an appetizer or shareable small plate.
Ingredients
18 oz. small broccoli florets
2 tbsp. olive oil
1 cup sourdough bread crumbs
Burrata (recipe below)
Almond Pesto Filling (recipe below)
Green Olive Vinaigrette (recipe below)
4 oz. Marcona almonds
3 oz. slivered radish
For almond pesto filling:
1 cup packed basil leaves
4 oz. Marcona almonds
2 cloves garlic, minced
1/4 cup pecorino cheese
1 1/2 cups ricotta cheese
For burrata:
20 oz. mozzarella curd, cut into about 1" chunks, brought to room temperature
12 cups water
3 tbsp. salt
For green olive vinaigrette:
1 shallot, minced
2 cloves garlic, minced
3 anchovies, minced
1/4 cup green olives, minced
Pinch of red pepper flakes
Zest and juice of 1 1/2 lemons
1/2 cup champagne vinegar
1 1/2 cups olive oil
Steps
Preheat large baking pan in very hot wood oven.
Add broccoli and oil to pan; season with salt and pepper.
Roast broccoli until charred and tender.
Remove and dress with some of the Green Olive Vinaigrette.
Divide amongst 8 plates; top with bread crumbs.
Make Almond Pesto Filling and burrata.
Cut filled burrata in half; place on top of broccoli.
Garnish with almonds and radishes.
For almond pesto filling:
In a food processor, puree basil, almonds, garlic and pecorino cheese into paste.
Add ricotta and puree until combined; season with salt and black pepper.
Reserve
For burrata:
Bring salt and water to about 180°.
Pour enough water to cover curd; let stand about 30 seconds. Pull until cheese is melted evenly and shiny. Do not “over pull.” Be gentle to keep tender and retain extra water.
Divide into 8 equal balls.
Working quickly, mash cheese into thin disk, using reserved hot water if needed.
Fill with as much filling as the disk will hold. Pinch into a purse; seal by dipping back into the hot water quickly.
Chill in an ice bath using some of the brine water.
Yield: approximately 8 – 2 1/2 oz. balls
For green olive vinaigrette:
Combine all ingredients except oil in a bowl; whisk in oil.
Yield: 2 cups
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