Olive Pesto & Burrata Toast

Ingredients

• 1 cup fresh basil leaves (for pesto)
• 1 cup pitted green olives (for pesto)
• 2 tbsp toasted walnuts (for pesto)
• 0.33 cup grated Parmesan cheese (for pesto)
• 2.5 garlic cloves (2-3 cloves for pesto)
• salt (to taste for pesto)
• 0.25 cup olive oil (for pesto)
• 1 slice sourdough bread
• 1.5 tbsp olive pesto (1-2 tbsp from the prepared batch)
• 1 ball Burrata cheese
• fresh parsley (chopped for garnish)
• 1 tbsp chili oil (or olive oil for a milder version)
• salt (a pinch for seasoning)
• chili flakes (a pinch for seasoning)

Steps

1. 1

   In a food processor, combine the basil, green olives, toasted walnuts, Parmesan cheese, garlic cloves, and salt.

2. 2

   Pulse the food processor while gradually adding the 1/4 cup of 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.

3. 3

   Lightly toast the sourdough bread slice until golden brown.

4. 4

   Spread a generous amount (1-2 tbsp) of the prepared olive pesto over the toasted bread.

5. 5

   Place the ball of Burrata cheese atop the pesto.

6. 6

   Season the cheese and toast with a pinch of salt and chili flakes.

7. 7

   Drizzle with 1 tablespoon of chili oil (or olive oil if you opted for a milder version).

8. 8

   Garnish with freshly chopped parsley and serve immediately.

Notes

The olive pesto recipe yields more than needed for a single toast; store leftovers in an airtight container in the refrigerator for later use.

Nutrition per serving

• appetizer
• snack
• vegetarian
• breakfast
• brunch
• pesto
• burrata