Tomato and Burrata Puff Pastry with Pesto

Such a quick an easy little appetizer here! The puff pastry is so light, flaky and buttery and then topped with the summers best tomatoes, creamy burrata and fresh pesto. Of course you can always buy pesto but homemade is so much better. It’s hard to beat this combo.

DID YOU MAKE THIS TOMATO AND BURRATA PUFF PASTRY? 

If you loved this tomatoes and burrata puff pastry recipe I would appreciate it so much if you would give this recipe a comment! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #sunlovekitchen and tagging me @sunlovekitchen.

Ingredients

• 2 sheets puff pastry, thawed
• egg wash
• 3-4 tomatoes, sliced
• 5 oz burrata
• 1/2 cup pesto, homemade or store bought
• 2 tbsp. toasted pinenuts for garnish

Basil Pesto

• 3 tbsp pine nuts, toasted
• 2 garlic cloves, peeled
• 3 cups fresh basil leaves
• 1/3 cup parmesan cheese
• 1/2 cup olive oil
• salt and black pepper

Directions

Preheat the oven to 375 degrees.

Cut the puff pastry into 4 equal squares. Place on rimmed baking pan 2-3 inches apart. Prick the pastry with a fork, and brush with egg wash. Bake for about 15-20 minutes until puffed, crispy and golden.

While the puff pastry is baking make the pesto. In a food processor with a metal blade attachment, add in the pine nuts and garlic, puree for a couple minutes until smooth. Scrape down the sides and then add in the basil and cheese. Then with the motor running pour in the olive oil. Season with salt and black pepper. Puree until the pesto is smooth.

When you’re ready to assemble, place 1-3 tomato slices on each puff pastry depending how big they are. Then top with burrata, and a spoonful of pesto on each. Garnish with pine nuts. Enjoy!