Burrata with Pesto Vinaigrette

Burrata with Pesto Vinaigrette

3 - 4 people
20 min
5 min
This Burrata starter is an elegant, yet simple way to kick off the night! Sometimes one word is enough to make your mouth water. Burrata is one of those words. Combine it with Marc de Champagne, Basil and Pesto Vinaigrette for a memorable dish!

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Ingredients and Method


  • 4 oz. burrata mozzarella
  • 1½ cups small mushrooms
  • 2 tbsp. Marc de Champagne Vinegar
  • 1/4 cup white wine
  • 3 tbsp. Bonsecco EVOO
  • 12 small tomatoes
  • 1/4 cup Sun-Dried Tomato Tapenade with Almonds and Pistachio
  • Sea salt, white pepper
  • 1/2 cup Pesto alla Genovese
  • 4 slices ciabatta bread
  • 3 tbsp. grated Parmigiano cheese
  • 1/4 cup arugula
  • 2 sprigs basil


  1. Halve the burrata mozzarella and allow to reach room temperature on a plate.
  2. Slice the mushrooms into quarters. Heat the white wine, Marc de Champagne vinegar and 1 tablespoon EVOO in a small pan with some sea salt and white pepper.
  3. Saute the mushrooms for about 5 minutes until soft and done.
  4. Cut 4 slices of bread a 1/2 inch thick.
  5. Mix the grated Sun-Dried Tomato Tapenade with the grated Parmigiano cheese and spread on top of 2 of the 4 slices of bread.
  6. Place the other bread slices on top. Heat two tablespoons of Bonsecco EVOO in a pan and toast the bread slices until golden brown.
  7. Next, cut the bread slices in half diagonally.
  8. Spread the mushrooms without the liquid over the burrata mozzarella and top each plate with a tablespoon of Pesto alla Genovese.
  9. Place the toast next to the burrata mozzarella. Finely chop the basil and mix it - together with the other 1/2 cup of Pesto alla Genovese - with the arugula.
  10. Place this mixture over the toast. Cut the tomatoes in half and top the dish.