Tomato Pesto Confit Burrata & Gavi
Featuring the incredible white wine in my Holiday Wine Box!
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 TREAT and a half.
Steph’s Holiday Wine Box
I’m re-sharing this gem today because it features the white wine in my Holiday Wine Box, which includes 3 incredible wines (hand-picked by me) + an eBook with the perfect dip and appetizer recipes for each wine!
PS if you pre-order now (by end of day November 5th) you can guarantee your box for Thanksgiving (this Gavi is the perfect white for the table) AND you’ll be entered to win a private virtual wine tasting with me :)
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!
CHEERS and let me know what you think!
POV you make me this 😋
Another hit! Loved this pairing.