This Burrata Flatbread with Arugula Pesto is your new favorite easy burrata appetizer—though it’s substantial enough to be a full burrata dinner. Imagine a crisp, oven-toasted flatbread topped with a vibrant, peppery arugula pesto, juicy roasted cherry tomatoes, and creamy burrata cheese that oozes when cut. It’s like a gourmet twist on burrata bruschetta, but loaded and shareable. Perfect for summer gatherings, this dish blends fresh flavors and multiple textures—ideal for anyone who loves to wow with minimal effort.

PIN IT

Burrata Flatbread with Arugula Pesto and Roasted Tomatoes

Print Recipe Pin Recipe

Prep Time 25

Cook Time 20

Total Time 45

Course Appetizer, Lunch

Cuisine Italian

Servings 4 hearty flatbreads or 8 appetizer portions

Equipment

Baking sheets
Parchment paper or silicone mat
Food processor or high‑speed blender (for pesto)
Knife and Cutting Board
Small bowl and spoon (for mixing pesto)
Serving board or platter
Pizza cutter or sharp knife

Ingredients

Flatbread Base

4 store-bought or homemade flatbreads about 8–10 oz each
2 tbsp extra-virgin olive oil
Sea salt for brushing

Arugula Pesto

3 cups fresh arugula
½ cup fresh basil leaves
½ cup grated Parmesan or Pecorino Romano
⅓ cup toasted pine nuts or walnuts
2 garlic cloves smashed
⅓ cup extra-virgin olive oil plus more as needed
Salt and black pepper to taste

Toppings

2 cups roasted cherry tomatoes see below
2 large balls burrata cheese about 8 oz each
¼ cup thinly sliced red onion optional
Fresh basil leaves or microgreens for garnish

Roasted Cherry Tomatoes

2 pints cherry or grape tomatoes
2 tsp olive oil
Salt and pepper
1 tsp balsamic vinegar or honey optional

Instructions

Roast the Cherry Tomatoes

Preheat oven to 400°F (200°C).
Place tomatoes on a parchment‑lined baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
Roast 15–18 minutes, until tomatoes are soft and skins begin to wrinkle.
Remove from oven; if desired, toss with balsamic vinegar or honey. Set aside to cool slightly.

Make the Arugula Pesto

In a food processor, combine arugula, basil, pine nuts, parmesan, garlic, salt, and pepper.
Pulse to a coarse puree.
With the machine running, slowly drizzle in olive oil until you reach a vibrant, spreadable consistency. Adjust seasoning.

Toast the Flatbreads

Lightly brush both sides of each flatbread with olive oil and sprinkle with sea salt.
On a second baking sheet, place flatbreads and toast in the same 400°F (200°C) oven for 5–7 minutes, until golden and just crisp. Remove.

Assemble

Spread a generous layer of arugula pesto on each warm flatbread.
Distribute roasted cherry tomatoes evenly.
Tear burrata into large bits and place on top so that each person gets one or two pieces.
Scatter sliced red onion if using, and garnish with fresh basil or microgreens.

Serve

Serve immediately. Use a pizza cutter or sharp knife to slice flatbreads into wedges.
Encourage guests to enjoy the melty burrata as it oozes over the pesto and sweet tomatoes.

Pairings

Beverages

A crisp Sauvignon Blanc or Pinot Grigio cuts through the cheese richness.
Sparkling rosé or a fruity Prosecco enhances the sunny, fresh tones.
For non‑alcoholic pairings, citrus‑mint iced tea or a sparkling elderflower soda are great matches.

Sides & Apps

A salad with burrata cheese, such as little gem lettuce with shaved fennel and a lemon‑olive oil dressing, complements texture and flavor.
For a burrata board experience, serve olives, prosciutto, grilled bread, and seasonal fruit alongside.
Add a burrata bruschetta variation: top warm baguette slices with pesto, tomato, and a slice of burrata.
A crisp side of grilled zucchini or eggplant ribbons brushed with garlic‑lemon dressing balances richness.

Dessert

Lemon ricotta cookies, panna cotta with balsamic‑strawberry sauce, or gelato provide a light but indulgent finish.

FAQs

1. Can I use regular mozzarella instead of burrata?

Yes, but mozzarella doesn't have the creamy center that makes this dish special. Burrata offers that indulgent, creamy contrast. If you must substitute, use fresh mozzarella, then consider drizzling with olive oil and extra pesto for richness.

2. What cut of burrata cheese is best?

Burrata comes whole—no breast or thigh here, thankfully! Opt for balls labeled “fresh” or “premium.” Keep refrigerated until the last moment before serving, as burrata is best at room temperature.

3. Can I prepare components ahead?

Absolutely. Roast tomatoes and make pesto up to two days ahead—store covered in the fridge. Toast and assemble flatbreads just before serving so they stay crisp. Burrata should be added last‐minute.

4. Is this vegetarian?

Yes! The only animal‑derived ingredient is cheese. For a fully vegetarian pesto, ensure your Parmesan or Pecorino is labeled vegetarian (made with microbial rennet).

5. Can I make this gluten‑free?

Yes—just swap in your favorite gluten‑free flatbread or pita. It won't crisp identically to wheat versions, but the flavor profile remains outstanding.