A few weekends ago, I threw a belated celebration party for my husband’s winter paddle tennis league. As a food blogger, there is always a little pressure when I entertain – people expect good food and homemade food, not take out or convenience foods. I love cooking, so that’s usually the easiest part of entertaining for me. Cleaning up the house to make it presentable is my biggest stress (after all, I live in a house full of males).
Coming up with a menu for a party usually takes me a few days, including shopping and writing down what I need to do by what day/time (I get pretty anal about that). The weekend I threw this particular party, one of my kids had a basketball tournament, which meant I wasn’t going to be home almost the entire day, so most of the food had to be made or prepped ahead of time. I also came up with a few shortcuts – easy recipes that would take just minutes to put together.
This Fresh Tomato Burrata Cheese Pesto Dip is so easy, I felt like I was cheating – it’s a super easy assembled appetizer, made with fresh burrata cheese (I bought it from Trader’s Joes), fresh tomatoes, and homemade pesto. There’s no shame in assembling a few dishes rather than cooking elaborate dishes (Ina Garten does that a lot when she entertains).
Burrata is a fresh Italian cheese, made from mozzarella and cream – it is decadent, so definitely not something you should eat everyday, so think of it as a special treat for your guests. The consistency inside the burrata cheese is very rich and creamy. This dip recipe is the perfect way to spread the wealth (and the calories) around. Serve with crostini (French bread slices, lightly brushed with olive oil and toasted until crunchy).
Today, I’m participating in Food Network’s Sensational Sides event where Cheesy dishes are being served up. Please be sure to check out what all my foodie friends made this week:
Jeanette’s Healthy Living: Fresh Tomato Burrata Cheese Pesto Dip
Napa Farmhouse 1885: Roasted Asparagus With Balsamic Vinegar and Parmigiano-Reggiano Cheese
Red or Green: Grilled Vegetable and Cheese Quesadillas
Feed Me Phoebe: Skillet Lasagna With Zucchini, Arugula and Fontina Cheese
Cooking With Elise: Cheesy Chicken Quesadillas
Weelicious: Cheesy Corn on the Cob
Domesticate Me: Seared Scallops With Spring Vegetables
Devour: Cheese-Filled Summer Side Dishes
Made by Michelle: Broccoli Cheese “Meatballs”
The Heritage Cook: Creamy and Cheesy Potato Casserole (Gluten-Free)
Dishin & Dishes: Baked Squash Casserole
The Sensitive Epicure: Frico: Parmesan Cheese Crackers
Virtually Homemade: Easy Cheesy Enchilada (Gluten-Free)
FN Dish: Cheesy Spring Sides
- 1 large tomato, chopped
- 2 burrata balls
- 3-4 tablespoons pesto
- a few drizzles of extra virgin olive oil
- fresh ground pepper
- Place burrata balls in serving dish. Using scissors or a knife, cut each ball into fourths and open up. Sprinkle chopped tomato all around on serving dish. Put dollops of pesto all over. Drizzle a little extra virgin olive oil and grind some fresh pepper on top.
- Serve with crostini.
This post has been linked up to Tidy Mom’s I’m Lovin’ It.