Olive Pesto and Burrata Toast
Ingredients
Olive pesto
- 1 cup fresh basil leaves
- 1 cup pitted green olives
- 2 tbsp toasted walnuts
- 1/3 cup grated Parmesan cheese
- 2-3 garlic cloves
- Salt, to taste
- 1/4 cup olive oil
Toast
- 1 slice of sourdough bread
- 1-2 tbsp olive pesto
- 1 ball of Burrata cheese
- Fresh parsley, chopped for garnish
- 1 tbsp chili oil (or olive oil if you prefer it less spicy)
- A pinch each of salt and chili flakes
Preparation
Make the pesto
In a food processor, combine the basil, green olives, toasted walnuts, Parmesan cheese, garlic cloves, and salt.
Pulse while gradually adding the olive oil, blending until the mixture forms a smooth paste. If you don't have a food processor, a mortar and pestle will work as well.
Prepare the toast
Lightly toast the sourdough bread slice.
Spread a generous amount of olive pesto over the toasted bread.
Place the Burrata cheese atop the pesto.
Season with a pinch of salt and chili flakes.
Drizzle with chili oil or olive oil if you opted for a milder version.
Garnish with freshly chopped parsley.
Serving suggestions
Serve immediately and enjoy.
