Pesto Stuffed Burrata

A luxurious and creamy burrata filled with fresh pesto, perfect for impressing guests with minimal effort.

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Prep Time 10

Total Time 10

Servings: 2 servings

Course: Appetizer, Starter

Cuisine: Italian

Calories: 300

Ingredients Method Notes

Ingredients

Main Ingredients

1 ball burrata ball Opt for fresh local cheese for the best flavor.
3 tablespoons pesto Store-bought saves time, or whip up your own.
1 tablespoon extra virgin olive oil Fantastic for drizzling; consider flavored oils for a kick.
to taste fresh cracked pepper Enhances flavor resilience.
to taste Maldon sea salt or Celtic sea salt Finish with a sprinkle to bring out vibrant flavors.

Method

Preparation

If using a flavor injecting needle or fine-tip piping bag, carefully pierce the burrata ball with the needle or piping bag, creating a small opening and inject or pipe pesto into the burrata until you feel a gentle resistance.
If using a turkey baster or larger tip piping bag, cut the burrata in half gently, being careful not to create a breakage. Fill the center with pesto, allowing it to ooze slightly for a beautiful presentation.
Drizzle the filled burrata with extra virgin olive oil.
Finish with fresh cracked pepper and a sprinkle of salt to taste.

Notes

To store leftovers, wrap the filled burrata tightly in plastic wrap and place it in the fridge for a maximum of 2 days. Freezing burrata is not recommended due to its delicate nature.