Tomato Carpaccio with Burrata and Arugula Pesto Recipe

Ingredients:

• 4 ripe vine tomatoes, thinly sliced
• 1 ball burrata cheese
• 1/4 cup pine nuts, toasted
• 2 cups arugula leaves
• 1/2 cup extra-virgin olive oil
• 1/4 cup freshly grated Parmesan cheese
• 1 garlic clove, minced
• Salt and freshly ground black pepper

Instructions:

1. On a large platter, arrange the tomato slices in a circular pattern, slightly overlapping each other.
2. Drain the burrata and cut it into small pieces. Scatter the pieces over the tomato slices.
3. In a food processor, pulse together the pine nuts, arugula, Parmesan cheese, garlic, salt, and black pepper until finely chopped.
4. With the motor running, slowly pour in the olive oil until the pesto is smooth and creamy.
5. Spoon the arugula pesto over the tomatoes and burrata.
6. Serve immediately.

Verdict:

This Tomato Carpaccio with Burrata and Arugula Pesto is a fresh and flavorful appetizer that is perfect for a summer dinner party or a light lunch. The sweet tomatoes and creamy burrata cheese are complemented by the peppery arugula pesto, creating a delicious combination of flavors and textures.

Serving Suggestions:

This dish can be served on its own as an appetizer or as a side dish to grilled meats or seafood. It pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio.