Creamy Burrata with Truffle Pesto Recipe

Wash the heirloom tomatoes, spinach leaves, basil, and parsley in clear water.

Toast the pine nuts in a pan for a few minutes until they are nicely golden.

Cut your multicolored tomatoes into wedges.

At the bottom of a plate, place a generous tablespoon of green truffle pesto.

Place the burrata on top, then arrange the quartered tomatoes around it, alternating the colors and adding some spinach sprouts.

Salt and pepper to your liking.

Drizzle a generous amount of extra virgin olive oil infused with black truffle flavor over everything.

To finish, top with toasted pine nuts, a few leaves of basil, and fresh parsley shoots, and why not, a few shavings of fresh truffle!