Ingredients
- 8 oz Burrata Mozzarella
- 3 tbsp Cento Basil Pesto Sauce
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1/3 cup Cento Chefs Cut Sun Dried Tomatoes, sliced
- 2 tbsp Cento Pignoli Nuts, lightly toasted
- 2 tbsp Cento Italian Balsamic Glaze
- Cento Crushed Red Pepper, to taste
- Fresh Basil Leaves, for garnish
Directions
On a serving dish, coat the bottom with olive oil and drizzle with balsamic glaze. Place burrata in the center and gently pull it apart to slightly spread the creamy center. Spoon pesto over and around the burrata. Top with sun dried tomatoes and pine nuts. Finish with fresh basil leaves and a pinch of crushed red pepper if desired. Serves 2-4.
