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Carte Blanche

Burrata with Roasted Spring Vegetables and Basil Pesto

Carte Blanche UV Vineyard Chardonnay

2022 UV Vineyard Chardonnay

ACQUIRE

The creaminess of burrata balances the Chardonnay’s acidity, while roasted vegetables add depth and a touch of sweetness.

Ingredients

  • 1 ball burrata cheese
  • 1 cup cherry tomatoes, halved
  • 1 cup baby zucchini, sliced
  • 1 cup baby carrots, halved
  • 2 tbsp olive oil
  • 2 tbsp basil pesto
  • Salt and pepper to taste

Method

  1. Toss vegetables with olive oil, salt, and pepper. Roast at 400°F for 20-25 minutes until tender.
  2. Arrange burrata on a plate, top with roasted vegetables, and drizzle with pesto. Serve with your favorite crusty bread.
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Carte Blanche - Napa Valley
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