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

Serves8
IngredientsCheese
Day PartDinner, Lunch
Menu PartAppetizer/Small Plate
Cuisine TypeAmerican
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.

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

  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

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