Name: Almond Pesto Filled Burrata
Ingredients: 1 cup packed basil leaves; 4 ounces Mandelin Blanched Almonds; 2 cloves garlic, minced; 1/4 pecorino cheese; 1-1/2 cups ricotta cheese; 20 ounces mozzarella curd cut into about 1” chunks, brought to room temperature; 12 cups water; 3 tablespoons salt

Burrata 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. Created by Chef Kevin Johnson.

Almond Pesto Filled Burrata

Rated 5.0 stars by 1 users

Ingredients

For filling:

1 cup packed basil leaves
4 ounces Mandelin Blanched Almonds
2 cloves garlic, minced
1/4 pecorino cheese
1-1/2 cups ricotta cheese

For the burrata:

20 ounces mozzarella curd cut into about 1” chunks, brought to room temperature
12 cups water
3 tablespoons salt

Directions

Make the almond pesto. In a food processor, puree basil, almonds, garlic and pecorino cheese into a paste. Add ricotta and puree until combined; season with salt and black pepper. Set aside.
Bring salt and water to about 180°.
Pour enough water to cover curd and let stand about 30 seconds. Then pull until cheese is melted evenly and shiny. Do not “over pull.” Be gentle to keep tender and retain extra water.
Divide into 8 equal balls.
Fill with as much filling as the disk will hold. Pinch into a purse and seal by dipping back into the hot water quickly.
Chill in an ice bath using some of the brine water.

Recipe Note

Yields 8 2-1/2 ounce balls

Almond Board of California