Sourdough Toasts with Tomato, Pesto, and Burrata

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

1. For the Pesto: Add the basil, arugula, garlic, almonds, lemon juice, and lemon zest to a food processor. Pulse until the almonds are chopped into small, fine bits. Pour in the olive oil and process until the mixture is mostly smooth, then season with salt. Scrape the pesto into an airtight container and chill it until you need it. The pesto can be prepared ahead and kept refrigerated for up to 3 days.
2. For the Toasts: Grate the tomatoes into a bowl on the largest holes of a box grater, keeping the skin side facing your hand and tossing the skins once the flesh is grated. Mix in the olive oil, then season with salt and either black pepper or red pepper flakes. Leave the tomato mixture to sit for 10 minutes.
3. Brush both sides of the sourdough lightly with olive oil, then toast the bread on each side until it is pale golden. A toaster, oven, broiler, or grill will all do the job.
4. Preheat the broiler and position the top oven rack about 6 inches from the broiler element. Pour the tomatoes through a fine-mesh strainer to remove the extra juices, saving that liquid for another use, such as a simple salad vinaigrette.
5. Spoon the drained tomatoes over the toasts in an even layer. Broil just long enough to warm and slightly dry the tomatoes, pulling the bread before the edges scorch, about 1 minute. Slice each toast into 4 equal pieces.
6. Cut the burrata into small portions and dot it over the toasts. Add spoonfuls of pesto on top, then serve.