Garden Party Burrata
If there’s one appetizer that earns its place at every spring table, it’s this one. The Garden Party Burrata is a ten-minute, no-cook assemble-only situation that feels restaurant-worthy. Champagne-dressed arugula, torn burrata, a drizzleable pesto, and edible flowers for the garden party of it all!
Ingredients:
2 cups arugula, loosely packed
1 tablespoon olive oil, plus more for baguette
1 tablespoon champagne vinegar
Juice of 1/2 lemon
1-2 burrata balls
2 tablespoons of your favorite store bought pesto (mine is the vegan one from Trader Joe’s)
1 teaspoon salt
A few fresh cracks of black pepper
1 baguette, sliced
For garnish: edible flowers and radish microgreens
Step 1
Toast the baguette: Preheat oven to 400°F. Slice the baguette, arrange on a baking sheet, and brush with olive oil. Bake for 5-8 minutes until the edges are just starting to turn golden.
Step 2
Dress the arugula: In a medium bowl, combine arugula with 1 tablespoon of olive oil, 1 tablespoon of champagne vinegar, a squeeze of lemon, a pinch of salt, and a few cracks of black pepper. Toss to combine.
Step 3
Loosen the pesto: Add 2 tablespoons of pesto to a small bowl and loosen with water, adding 1 tablespoon at a time until it reaches a drizzleable consistency.
Step 4
Assemble: Spread the dressed arugula across a platter. Tear open the burrata balls and nestle on top of the greens. Drizzle the loosened pesto over the burrata and around the plate.
Step 5
Garnish and serve: Top with microgreens and a few edible flowers. Serve immediately with the toasted baguette.
