Ingredients
6tbsppine nuts
2tbspgarlic,finely chopped
¾cupfresh basil,chopped
¾cupfresh flat leaf parsley,chopped
2tspkosher salt
1cupolive oil,good quality
½cupparmigiano-reggiano cheese,grated
2tbspfresh lemon juice
2lbsbaby roma tomatoes,or cherry tomatoes on the vine
2tbspolive oil,good quality
1tspkosher salt
black pepper,freshly cracked
2lbburrata,or balls of mozzarella di bufala or buffalo mozzarella
sea salt
8large fresh basil leaves
4tspolive oil,good quality
Preparation
Preheat the oven to 325 degrees F. Spread the pine nuts in a single layer on a rimmed baking sheet and toast in the oven, stirring occasionally, for 8 to 10 minutes, or until lightly golden and fragrant. Watch the pine nuts closely, because they burn easily. Pour onto a plate and let cool.
Transfer the pine nuts to a mortar, add the garlic, basil, parsley, and salt, and pulverize with a pestle to a smooth paste. Slowly drizzle in the olive oil, working it in with the pestle, then add the cheese, again mixing well with the pestle.
Just before serving, season with the lemon juice then taste and adjust with more lemon juice and salt.
Preheat the oven to 200 degrees F. Place a wire rack on a rimmed baking sheet. Arrange the tomatoes, with their vines intact, on the rack.
Brush with 2 tablespoons of the olive oil and season with the salt and pepper. Roast for 4 to 4 and a half hours, or until the skins begin to shrivel like a raisin but the tomatoes remain plump. Remove from the oven and let cool.
If each ball of cheese weighs half pound, cut it half; if each ball weighs 1 pound, cut it into quarters. Slice the cheese crosswise into slices about ¼-inch thick and arrange them on 8 small plates or a single platter.
If using burrata, season the cheese lightly with sea salt. Spoon 1 tablespoon of the pesto over each cheese portion.
Using scissors, snip a basil leaf over each cheese portion. Again using scissors, snip the vines of the tomatoes to create 8 equal portions with their vines intact, and arrange the tomatoes on top of the cheese.
Drizzle about half a teaspoon olive oil over each serving of tomatoes and serve immediately.
