Tomato Pesto Confit Burrata & Gavi

It is a happy hour INDEED when Burrata and Gavi are involved.

May 09, 2025

It’s like garlic confit, but with sweet cherry tomatoes, and the oil is pesto *mind blown* - add a big ol’ ball of Burrata on there and you have yourself a summery TREAT and a half.

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The Pairing

Pair this one with an incredible Italian white wine: GAVI! Gavi (also known as Cortese di Gavi) is a crisp, stunning white wine from the Piedmont region in Italy, made from the Cortese grape. Gavi is a dry (not sweet), crisp, and zesty white wine style with some subtle savoury herbal notes and gorgeous minerality!

My Recommendation

I HIGHLY recommend the Tenuta Olim Bauda Gavi - It’s fresh and zesty with a silky smooth texture, and has flavours of juicy lemon, white peach, hints of savoury green almond, and some chalky minerality on the finish.

Why it works

This dish is creamy, sweet, garlicky, and herbaceous - all things Gavi loves! The wine’s high acidity cuts through the richness of the burrata and olive oil, its citrusy brightness plays with the sweetness of the cherry tomatoes, and the basil pesto matches the wine’s subtle herbal notes to tie it all together. Straight up perfection.

RECIPE: Tomato Pesto Confit Burrata

Serves: 2-4 (or 1 - no judgement here)
Total time: 95 minutes (1 h 35m)
Prep time: 5 minutes
Cook time: 90 minutes

Ingredients

1 large ball of Burrata
1/4 cup basil pesto (I used Kirkland Signature)
20 sweet cherry tomatoes (like Hiiros)
10 garlic cloves (approx. 1 small head of garlic)
Drizzle of extra virgin olive oil
Flaked sea salt

Toppings

Drizzle of extra virgin olive oil
Drizzle of honey
1-2 tbsp fresh basil, chopped
Flaked sea salt

Directions

Preheat oven to 375 F.
Add 1/4 cup of Pesto to a small (6-8 inch), round baking dish with a lid. Top with sweet cherry tomatoes (in a single layer), then add garlic cloves in the gaps between tomatoes.

Drizzle with olive oil and top with flaked sea salt. Cover and bake for 60 minutes. Remove lid, then place back in the oven to roast for another 20-30 minutes until the tomatoes and garlic are soft and browned op top .

Remove from the oven and allow the tomato pesto confit to cool and come close to room temperature (so that it thickens). If you would prefer it hot, leave it for about 10 minutes so that it isn’t boiling!
When ready to serve, Add burrata on top of the tomato pesto confit. Drizzle with olive oil and honey, then top with fresh basil and a sprinkle of flaked sea salt.
Serve with fresh sourdough bread and a chilled glass or 3 of Gavi, and ENJOY!