Burrata filled with Almond Pesto, Wood Roasted Broccoli, Green Olive Vinaigrette

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.

Steps

1. Preheat large baking pan in very hot wood oven.
2. Add broccoli and oil to pan; season with salt and pepper.
3. Roast broccoli until charred and tender.
4. Remove and dress with some of the Green Olive Vinaigrette.
5. Divide amongst 8 plates; top with bread crumbs.
6. Make Almond Pesto Filling and burrata.
7. Cut filled burrata in half; place on top of broccoli.
8. Garnish with almonds and radishes.

For almond pesto filling:

1. In a food processor, puree basil, almonds, garlic and pecorino cheese into paste.
2. Add ricotta and puree until combined; season with salt and black pepper.
3. Reserve

For burrata:

1. Bring salt and water to about 180°.
2. 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.
3. Divide into 8 equal balls.
4. Working quickly, mash cheese into thin disk, using reserved hot water if needed. 
5. Fill with as much filling as the disk will hold.  Pinch into a purse; seal by dipping back into the hot water quickly.
6. Chill in an ice bath using some of the brine water.

Yield: approximately 8 – 2 1/2 oz. balls

For green olive vinaigrette:

1. Combine all ingredients except oil in a bowl; whisk in oil.

Yield: 2 cups