This Spring Burrata with Green Goddess Pesto is a perfect, fresh and light appetizer for spring! The burrata is perfectly creamy and amazing as always, and the green goddess pesto is bright, insanely flavorful, and filled with ALL the fresh herbs! The watermelon radishes and microgreens add another layer of spring produce and color. Can’t get enough!
Nothing makes me happier than the change of seasons and the new, beautiful produce that it brings. Fall will forever be my favorite, and it’s hard to pass up heirloom tomatoes, fresh corn, and all the berries in the summer, but coming out of the frigid winter months to green vegetables, herbs, and watermelon radishes?! I see you, spring. And I couldn’t be happier about it!
Burrata will always be a love of mine, because hello, cream filled mozzarella cheese?! Nothing better. Truly nothing better.
In no particular order! And those are only some of the burrata recipes on my blog. You could say I’m slightly obsessed.
This pesto though! It’s the best combination of green-goddessy herbs whirled up into a pesto – basil, flat leaf parsley, tarragon, and chives. Plus, garlic of course, toasted pine nuts, lemon, really good quality extra virgin olive oil (a must for pesto!), salt, and pepper. Literally SO good you guys.
And my favorite way to consume it obviously had to be with burrata, and crostini fresh out of the oven.
I make crostini ALL the time for entertaining guests, and I’ve really never shared a recipe for it on the blog. All you really do is slice up a baguette, brush both sides lightly with olive oil, sprinkle with salt and pepper, and bake at 375℉ for 10 minutes or so, flipping once, until they’re all toasty and golden. Timing will totally depend on your oven, and I’ve been known to burn many a sheet pan of crostini in my day, so watch closely!
I always slather a generous puddle of the green goddess pesto at the bottom of the dish I’m serving the burrata in, so you really get some in every bite, instead of just drizzling it on top.
The more green goddess pesto, the better.
Watermelon radishes are also a must, because oh my goodness how is this color naturally occurring in nature?! Unreal. They’re also delicious, slightly milder than other radish varieties, and they make a good dipper for the burrata too!
And the micro greens just make it extra pretty. I like the taste and texture of them too! I often throw them into my salads because they’re a nutrient powerhouse. Perfect for consuming with tons of creamy burrata. Totally makes it not count, right?
I mean…can you even with these colors and that burrata?!
I cannot deal.
SO ready for springtime and sunshine!
Spring Burrata with Green Goddess Pesto
This Spring Burrata with Green Goddess Pesto is a perfect, fresh and light appetizer for spring! The burrata is perfectly creamy and amazing as always, and the green goddess pesto is bright, insanely flavorful, and filled with ALL the fresh herbs! The watermelon radishes and microgreens add another layer of spring produce and color. Can't get enough!
- 1/2 cup flat leaf parsley, packed
- 1/3 cup basil, packed
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh tarragon
- 3 tablespoons pine nuts, toasted
- 1 clove garlic
- juice of 1 lemon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup extra virgin olive oil, plus extra for drizzling
- 8 ounces burrata cheese
- 2 watermelon radishes, thinly sliced
- 3-4 red radishes, thinly sliced
- microgreens for garnish
- crostini, baguette, or crackers for serving
Make the pesto. Add the parsley, basil, chives, tarragon, pine nuts, garlic, lemon juice, salt, and pepper to a food processor. Pulse until ingredients are finely chopped. Slowly stream in the olive oil and process until mixture is smooth, scraping down the sides as needed. Season to taste with additional salt and pepper if desired.
To serve, spoon several large spoonfuls of pesto onto the platter or bowl you're serving the burrata in. Place the burrata on top, and drizzle with another few spoonfuls of pesto. Arrange the radishes around the burrata, and sprinkle with a handful of microgreens. Drizzle everything with a few teaspoons of extra virgin olive oil, and season with a few turns of freshly cracked black pepper. Serve with crostini and dippers of your choice!