Burrata with tomato, cream and pesto

Burrata with tomato, cream and pesto

A marriage of beautiful flavors, all in one rustic low-carb salad. Fresh burrata cheese, tomato, and pesto topped with roasted pine nuts for crunch. This low-carb recipe is from a collaboration with the celebrated low-carb chef Pascale Naessens.

Burrata with tomato, cream and pesto

A marriage of beautiful flavors, all in one rustic low-carb salad. Fresh burrata cheese, tomato, and pesto topped with roasted pine nuts for crunch. This low-carb recipe is from a collaboration with the celebrated low-carb chef Pascale Naessens.
USMetric
2 servingservings

Ingredients

  • ¾ oz. 21 g pine nuts
  • 2 (8 oz.) 2 (230 g) tomatotomatoes
  • ¼ cup (2 oz.) 60 ml (60 g) green pesto
  • 10 oz. 280 g burrata
  • ¼ cup 60 ml heavy whipping cream
  • 1 tbsp 1 tbsp olive oil, for serving
  • salt and ground black pepper
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Instructions

  1. Preheat oven to 350 °F (180 °C).
  2. Spread the pine nuts in a single layer, on a rimmed baking sheet. Bake on the middle rack, stirring occasionally for 5-10 minutes, or until lightly browned. Remove from the pan, and set aside.
  3. Break the tomatoes into pieces with your fingers, and arrange on a serving dish or individual dishes. Place dollops of the pesto and burrata, in between the tomatoes. Pull the burrata apart into chunks, allowing the interior cream to spill out onto the dish(es).
  4. To serve, drizzle the heavy cream and olive oil on top, and garnish with the pine nuts. Season with salt and pepper, to taste.

Diet Doctor’s recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe in Pascale’s cookbook, "The Keto Cure".1

  1. Diet Doctor receives no payment or other considerations from the sale of Pascale’s cookbooks or the publishing of this post.

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3 comments

  1. Sarah Hart
    Do we really need any more cream as a dressing? Burrata is filled with cream...and break the tomatoes with your hands? Sounds like a big squashed mess to me!
  2. Celticchickadee
    I agree I think heavy / double cream with this would clash and spoil the taste. Maybe a dollop of Creme fraiche if you must but ... and what’s wrong with roughly chopping the tomatoes lol!
  3. Tracie
    I made this recipe as is... it was AMAZING! I've never torn tomatoes or burrata with my hands, but I loved the finished rustic look of the dish. And the little splash of cream was also a good add... it made the dish a perfect. I have made similar salad in the past but I like the twist of this recipe... It's like when you go to a restaurant and you wonder what special little ingredient made it taste better than doing it at home! I am going to make this for guests this weekend. Thank you for this!

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