I’ve made a caprese salad with pesto before, but a caprese-ish salad with truffle pesto had never been done in mi casa. On a recent trip to Eataly, I found this can of pesto with truffles from famed truffle purveyor, Urbani. The can cost less than $5 and simply needed to be quickly warmed in a saucepan over low heat before topping fish, chicken, or pasta. The label didn’t saaaaay it could top burrata, but I knew it would be perfect.
While I warmed the truffle pesto, I set sundried tomatoes on a plate. I’m not always a sundried tomato fan – I find them too tough and sometimes a little too sweet and tinny when you get them from a jar. These, however, were freshly dried (also from Eataly) so I found them to be plump, softer, and slightly less sweet.
I simply placed the burrata atop the bed of sudried tomatoes then drizzled the warm truffle pesto over the top.
It’s only 3 ingredients but they’re 3 very good ingredients. This made for an amazing appetizer while we decorated our apartment for the holidays….and I’m just now realizing it’s Christmas colors. I was way more festive than I even knew! But don’t think I’m reserving this dish for the holiday season. I’ll be eating it all year long.
