Grilled Caprese with Burrata Cheese
Recipe type: Appetizer
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • Green & Purple Pesto:
  • 4 cups green & purple basil, fresh
  • ½ lb. parmigiano cheese, cut into small chunks
  • 4 cloves garlic, peeled
  • 4 tablespoons pine nuts
  • ⅓ cup extra virgin olive oil
  • 1 ½ teaspoons sea salt
  • Grilled Tomatoes:
  • 2 lbs summer tomatoes, large, vine-ripened, sliced 1-inch thick
  • ¼ cup extra virgin olive oil, to brush onto grilled tomatoes
  • Kosher salt and freshly cracked black pepper, to taste
  • Grilled Flatbread:
  • 4 slices flatbread, fresh
  • ¼ cup olive oil, to brush onto grilled bread
  • Extras:
  • 1 ball (4 ounces) burrata cheese, drained
  • Fleur de sel, to garnish
  1. Pesto: In a food processor, combine the parmesan cheese chunks, garlic, pine nuts and sea salt and process together, scraping down the sides with a rubber spatula. Once a textured paste forms, add the basil leaves and place the lid back on. While the processor is blending, slowly drizzle the oil in until a spreadable paste forms, pausing to scrape down the sides with the rubber spatula once or twice. Use immediately. Leftover pesto can be stored in a container, covered directly with plastic wrap to prevent browning (make sure the plastic wrap makes contact with the pesto). If stored properly, pesto will be good in the fridge for 6 days. To freeze, place in an airtight container for up to a couple of months.
  2. Grilled Tomatoes & Flatbread: Preheat the Angus Bull Grill on medium-high heat for 15 minutes with the lid covered. Place the Bull veggie grid onto one side over the direct heat of the flames (if using medium to small sized tomatoes). Using the Bull Basting Brush, coat the tomatoes and flatbread with oil. Clean grill using Bull’s Dual Handle Mega Monster Brush and oil the grates to avoid sticking. Place the tomatoes directly onto the hot, preheated grill grates to grill/char. After 3 minutes, gently turn the tomatoes to finish, another 2 minutes. Remove from the heat, place onto platter until time to use. Place the flatbread onto the clean grill grates and allow grill marks to form, about 1 minute. Turn over to finish, 2 -3 minutes total grilling time.
  3. To Serve: On a decorative, oblong platter, place the burrata cheese in the center, grilled flatbread on both ends of the platter, and a Bull steak knife to cut the cheese and tomatoes. Place the grilled tomatoes around the cheese and on top of the grilled bread. Top off the tomatoes and cheese with the pesto and sea salt, eat immediately!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at