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Pesto and Burst Cherry Tomato Bar with herstory

In the summertime, we find that the tastes of wine and food are heightened. Whether we’re eating al fresco with family or sharing an intimate dinner indoors with friends, the flavors of the season are simply sublime alongside good company—and good wine.

That’s why we’re thrilled to share this recipe for an entertainers’ delight, Pesto and Burst Cherry Tomato Bar! Coming at you from our test kitchen in Napa Valley, our winery team has created one delicious recipe—with three creative variations—each paired with our new herstory Italian wine trio.

As we like to say…why try one when you can try them all? From burrata to fresh pesto, Prosecco to Primitivo, fall into a sea of summer flavors with these expertly-curated pairings.


Pesto Burst Cherry Tomato Bar

Pesto and Burst Cherry Tomato Bar

Serves: 8-10

Time: 50 minutes

Cherry tomatoes straight off the vine are essentially “vegetable candy” in our book. At the peak of summer, they’re so incredibly flavorful that you really don’t need to do much to them. With this recipe, we are simply accentuating their already incredible flavor with olive oil, salt, ground pepper, and Italian herbs. When basil is in season, we harvest as much as we can get our hands-on, and make a huge batch of fresh pesto—and this beautiful “board” of sorts is born. 

See below herstory by ONEHOPE pairings for each flavor combination:

Pesto Burst Cherry Tomato Bar

Artisan Bread + Burrata: Paired with Prosecco

The creamy texture of Burrata is a perfect contrast to the light and effervescent bubbles of Prosecco.

Artisan Bread + Burrata + Tomatoes: Paired with Rosato

The acidity in tomatoes matches that of the Rosatoperfecto!

Artisan Bread + Burrata + Tomatoes + Fresh Pesto: Paired with Primitivo 

All of the big flavors of the pesto + tomatoes are an ideal match for the robust Primitivo.

Basil Pesto


  • 3 cups packed basil leaves, rinsed and stems removed
  • ½ cup toasted pine nuts
  • 1 garlic clove
  • ¾ cup olive oil
  • 1 cup parmesan cheese
  • 1 teaspoon salt
  • ½ teaspoon ground pepper


  1. Set pine nuts in a small skillet over low heat, and toast for 5 minutes until lightly golden brown and fragrant. 
  2. Combine basil, toasted pine nuts, garlic, and olive oil in a blender and blend until smooth but slightly grainy. Next, hand mix in the parmesan cheese. Taste before adding the salt & ground pepper. Depending on the saltiness of the parmesan, salt amount may need to be adjusted.

Burst Heirloom Tomatoes


  • 3 tablespoons olive oil
  • 20 ounces heirloom cherry tomatoes
  • 1 teaspoon Italian herbs
  • 1 teaspoon salt
  • ½ teaspoon ground pepper


  1. Combine all ingredients in a cast iron skillet over a medium heat. Cook for 10-15 minutes, stirring occasionally, until tomatoes “burst” open and a loose sauce forms. Serve as is in cast iron skillet.

Board Assembly


  • 1 loaf artisan bread, sliced & toasted (on grill or oven)
  • 2 (4 ounce) burrata balls, split open
  • 1 batch basil pesto (recipe above)
  • 1 batch burst heirloom tomatoes (recipe above)


  1. Set pesto and burrata in separate bowls, and place on board or platter with the toasted bread. Serve alongside burst heirloom tomatoes in the cast iron skillet.

Dan Footnote:

  • Pesto freezes great, so you can pour your extra into an ice cube tray and freeze for up to 6 months.

Whether you’re trying one recipe or all three, we are so excited to hear what you think about our new herstory collection! If you haven’t already, join our Wine Club to shop yours today and prepare for all your upcoming summer gatherings.

Cheers, amici

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