Happy Monday, friends! I hope everyone had a fantastic weekend! I’ve spent mine in Portland for a conference. The weather has been beautiful, the food has been delicious, and the craft beer has been…well, you should already know the answer to that one. ;)
I’ve told you guys all about my obsession with Burrata cheese right? I scoop that stuff up like it’s my job, and I try to incorporate it in as many recipes as humanly possible.
When I got the chance to try Blue Diamond’s Almond Nut-Thins, I knew immediately what I wanted to do with them. I wanted to honor them in the fullest by pairing with some of the best spring ingredients I could get my hands on.
…and that’s just what I did. I went to the market and picked up the freshest, most beautiful-looking produce I could find. I threw it all together in true salad fashion and topped it with thinly sliced prosciutto, fresh Burrata, and a homemade pesto to use up all of the basil I have! Seriously you guys, my basil plant is out of control.
These ingredients, my friends … are a few of my favorite things. The homemade basil is your traditional basil pesto. I tend to like my pestos on the garlicky side, so if you’d like to tone down the amount, I will not be offended. Also, don’t worry about finding all of the exact ingredients I have pictured here. Pick out what looks best to you and what YOU love to eat. This is what makes this spring Burrata salad so special. It’s a blank canvas to put your own mark on!
Recipe for this spring Burrata salad is below! Pair them with Blue Diamond’s Almond Nut-Thins and have a wonderful week everyone! xo
Spring Burrata Salad with Homemade Pesto
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 3 cups freshly packed basil leaves
- 6 cloves of garlic
- 2 tablespoons pine nuts
- 2/3 cup extra virgin olive oil
- salt and black pepper
- 1/2 cup parmesan cheese grated finely
- 2 cups snow peas
- 1 1/2 cups radishes
- 1 cup heirloom cherry tomatoes
- 2-4 ounces thinly sliced prosciutto
- 1 cup Rainier cherries
- 8 ounces fresh Burrata cheese sliced in half
- 1/2 cup homemade pesto
- 1 box Blue Diamond Almond Nut-Thins
- To the bowl of your food processor, add the basil, garlic and pine nuts. Pulse 8-10 times. With the food processor running on low speed, drizzle in the olive oil until all has been incorporated. Stir in salt and black pepper to taste and fold in the cheese. Cover and refrigerate until you are ready to use. Pesto will store for about a week.
- Assemble your spring Burrata salad, by layering snow peas, radishes, tomatoes, prosciutto, and cherries. Top with fresh Burrata and drizzle with homemade pesto. Serve with Blue Diamond Almond Nut-Thins and enjoy immediately!