Sourdough Toasts With Tomato, Pesto, and Burrata Recipe
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Category
Valentine's Day
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Cusine
American
What do you need?
How to make?
Ingredients
For the Pesto:
1 tightly packed cup basil leaves
1 tightly packed cup arugula
1 medium clove garlic
2 tablespoons blanched almonds
1 tablespoon fresh lemon juice, from about half a lemon
1 teaspoon lemon zest, from about half a lemon
1/2 cup extra-virgin olive oil
Kosher or sea salt
For the Toasts:
1 pound ripe tomatoes , halved, stem ends cored
2 tablespoons extra-virgin olive oil, plus more for brushing toasts
Freshly ground black pepper or small pinch red pepper flakes
2 large slices sourdough bread, about 1/2 inch thick each
4 ounces burrata , sliced into small pieces
Directions
In a food processor, combine basil, arugula, garlic, almonds, lemon juice, and lemon zest. Pulse until almonds are broken up into fine pieces. Add olive oil and process until fairly smooth. Season with salt. Transfer to an airtight container and refrigerate until ready to use. The pesto can be made in advance and refrigerated for up to 3 days.
Using the largest holes on a box grater, shred tomatoes into a bowl. Stir in olive oil. Season with salt and black pepper or red pepper flakes. Let stand for 10 minutes. Lightly brush sourdough on each side with olive oil and toast on both sides until lightly browned. Preheat broiler and set top oven rack about 6 inches from broiler element. Using a fine-mesh strainer, strain tomatoes of their excess liquid and reserve the liquid for another use . Spread strained tomatoes in an even layer on the toasts. Broil to dry and warm the tomatoes, stopping before the edges of the bread burn, about 1 minute. Cut each toast into 4 even pieces. Cut burrata into small portions and dollop on top of toasts. Spoon some of the pesto on top. Serve.