Fresh Burrata with Tomatoes and Basil Pesto Paired with Kiepersol Steen
For summer, I’m always looking for something fresh and easy to pull together when people come over. Hosting friends in East Texas wine country means two things: easy hsopitality and great wine pairings. This recipe brings both together. This burrata cheese dish was the perfect thing to try for an easy-bake (yes, in my easy bake oven!) and an effortless get-together.
I paired it with the Kiepersol Steen because the Steen appeals to Sauvignon Blanc drinkers - yes, friends! I found the complexity and refined acidity hold up to the cheesiness quite well. The brightness of the wine also highlights the brightness of the tomato and fresh basil.
So what about that cheesiness? What is burrata? It looks like it’s a hard mozzarella, but it is a very delicate Italian (think the ‘heel’ of Italy’s boot) cheese with a divine creamy interior. It’s got a magical combination of oozy goodness, and yet somehow not running everywhere. It’s trending on menus right now because of its versatility and, honestly, its comfortability. We’ll see if the trend sticks around, but at least for this summer it’s becoming a go-to app I can pull together in minutes whether friends or coming over or I simply need a weeknight indulgence. There’s protein in there, right? Well, whip up a batch and enjoy!
INGREDIENTS
▢ 1 package fresh burrata cheese - my tub had two small cheeses in it (find it at FRESH by Brookshire’s or H-E-B)
▢ 1/4 cup basil pesto
ROASTED TOMATO:
▢ 2 cups cherry or grape tomatoes
▢ 2 tbsp extra virgin olive oil
▢ 2 tbsp shallots, chopped
▢ 1/2 tsp Himalayan pink salt
▢ 1/4 tsp black pepper
▢ 2 tsp sherry vinegar (can sub apple cider or red wine vinegar)
SERVING:
▢ 1/2 tsp Himalayan pink salt
▢ 1 tbsp extra virgin olive oil (get the Texas one!)
▢ Fresh basil leaves
▢ Warmed crusty bread
INSTRUCTIONS
Table time: You want to serve the burrata at room temperature, so while you are roasting the tomatoes, take the burrata out of the fridge and leave on the counter while it is still in the tub container with water.
ROASTED TOMATOES:
Preheat oven to 200°C/400°F (180°C fan).
Roast 10 min – Toss the cherry tomatoes with the olive oil, eschalot, salt and pepper (in a bowl, or on a tray). Spread on a tray. Roast 10 minutes until softened but not collapsing.
Vinegar – Gently push the tomatoes to one end of the tray. Drizzle over vinegar. No need to mix.
ASSEMBLING:
Preheat oven to 400°F
Roast 10 min – Toss the cherry tomatoes with the olive oil, chopped shallot, salt, and pepper (in a bowl, or on a tray). Spread on a tray. Roast 10 minutes until softened but not collapsing.
Vinegar – Gently push the tomatoes to one end of the tray. Drizzle over vinegar. No need to mix.
Tomatoes – Carefully transfer tomatoes to a plate, spreading them out in a single layer.
Burrata – Gently drain the water out of the tub and roll the burrata out into your hand. Place a burrata on top of tomatoes.
Finish – Drizzle the 1 tablespoon of Texas extra virgin olive oil all over the plate. Dollop pesto randomly all over. Sprinkle with salt flakes and basil leaves.
Serve with crusty bread on the side! I picked up the classic French loaf from FRESH by Brookshire’s.
Enjoy!
Looking for the perfect gooey cheese and wine pairing when visiting Kiepersol? Here’s one of my favorites!
Head to the restaurant and order the Baked Brie. The Kiepersol Edelvit is your perfect pairing with the brie. They’ve goth got an elegant buttery edge of sophistication, I guarantee you will love!
Tomatoes and shallot ready to roast. I’m ready for those flavors!
Kelly Doherty is the Branding and Marketing Director of Kiepersol. A photographer, graphic designer, and writer at heart, the winery and vineyard are the inspired backdrop for Kelly’s creative endeavors.
She holds a WSET Level 3 Award in Wines from the Wine and Spirits Education Trust, is a member of the Society of Wine Educators, and loves talking about wine.
