A fresh and creamy layered appetizer featuring pesto yogurt, soft burrata, and sweet roasted cherry tomatoes, served with grilled bread for dipping.

2 cups cherry tomatoes, halved

1/2 tsp salt (plus more to taste)

1/2 tsp sugar

2 tbsp olive oil (plus more for drizzling)

1 cup plain full-fat yogurt

1/4 cup prepared pesto

8 oz burrata, patted dry

Grilled bread, for serving

Fresh basil leaves, for garnish

Freshly ground black pepper, to taste

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Preheat oven to 400°F (200°C). Arrange halved cherry tomatoes on a baking sheet. Sprinkle with salt and sugar, then drizzle with olive oil. Roast for 20 minutes, until softened and slightly caramelized.
In a small bowl, stir together yogurt, pesto, and a pinch of salt until smooth.
Spread pesto yogurt onto a shallow serving plate. Tear burrata over the top, letting the creamy insides fall onto the yogurt. Sprinkle with salt, pepper, and a drizzle of olive oil.
Spoon roasted tomatoes over the burrata. Garnish with fresh basil leaves.
Serve immediately with grilled bread.

Swap burrata for fresh mozzarella if desired.
Use sun-dried tomatoes instead of roasted cherry tomatoes in cooler months.
Add lemon zest to the pesto yogurt for a citrusy kick.
Sprinkle toasted pine nuts on top for extra texture and flavor.
Store roasted tomatoes and pesto yogurt separately in the fridge for up to 3 days; assemble just before serving.