Burrata with Fresh Basil Sauce, Sweet Strawberries, and Pistachio Crumble

Gather around the table and create moments that matter with this simple yet stunning starter that brings everyone together through taste.

A perfect, fancy appetizer without too much effort. Serve it on a beautiful platter to share with everyone. Add a basket of crusty bread and voilà!

Ingredients (for 1 large platter):

• 2 balls of burrata
• 1 basket fresh strawberries
• 2-3 handfuls fresh basil leaves (+ extra for garnish)
• 1 small clove of garlic
• 240 ml Neolea Extra Virgin Olive Oil
• 2 tsp lemon juice
• 1 tsp honey
• 2 tbsp Neolea White Balsamic Vinegar
• Bag of pistachios
• 8 slices of bread

Preparation:

1. Preheat the oven to 160°C (320°F)
2. Drizzle the bread slices with olive oil, sprinkle with salt and pepper, and toast in the oven for 5 minutes. Cut into pieces and set aside in a basket.
3. Bring a small pot of water to a boil. Prepare a bowl with ice water. Remove the basil leaves from the stems and wash them. When the water boils, add the basil and cook until bright green, 30 seconds to 1 minute.
4. Turn off the heat, remove the basil and plunge it into the ice bath. Once the leaves have cooled, remove them and squeeze out as much excess water as possible.
5. Put the blanched basil, olive oil, 1 tbsp white balsamic vinegar, garlic, honey, and salt in a blender and mix briefly until the sauce is smooth. Taste and add lemon juice and extra salt to taste.
6. Halve the strawberries and finely chop the pistachios to make a crumble (you can also briefly blend them in an immersion blender, making sure they still maintain some texture).
7. Spread the basil sauce over the bottom of a platter. Place the burrata balls on top and drizzle with white balsamic vinegar, a little olive oil, salt, and pepper.
8. Arrange the strawberries in an S-pattern around the burrata, sprinkle with the pistachio crumble, and finish with fresh basil leaves. Serve with the bread.

Enjoy!