Stone Fruit Burrata Toasts
With Heirloom Tomatoes, and Pistachio Pesto
8 portions
15mIf you've never tried this perfect combo, you need to make this for your next party! This pistacio pesto is sure to impress alongside fresh nectarines and creamy burrata cheese.
What you will need
8 oz Burrata Cheese
1 Nectarine
Pinch Flaky Salt
Pinch Black Pepper
2 Heirloom Tomatoes
1 Baguette
PISTACHIO PESTO
1/4 cup Parmesan Cheese
1.5 oz Fresh Basil
1/4 cup shelled Pistachios
2 cloves Garlic
1/2 tsp Sea Salt
1/4 tsp Black Pepper
1/4 cup Olive Oil
(Nutritional facts 293 calories, 19.46 g fat, 24.77 g carbohydrates, 7.39 g protein, 10 mg cholesterol, 658 mg sodium)How to cook
1
2
Gather all ingredients.
3
Gather and portion all ingredients.
4
To make the pistachio pesto, first add the garlic cloves and basil leaves to a food processor. Remove any thick stems from the basil. You will want about 1 1/2 cups basil leaves.
5
Add the salt and pepper to the food processor.
6
Toss in the parmesan and pistascios as well. Blend a little bit.
7
Add in the olive oil.
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Add the lid and pulse a few times. Then blend for a couple of minutes until smooth.
9
Slice around the pit of the nectarine and slice into wedges. The pull the wedges off of the pit.
10
Slice bread at an angle.
11
Cut the tomatoes in half, and remove the stems.
12
Slice the tomatoes into wedges of a similar size as the nectarine.
13
Arrange the bread, tomatoes, and nectarine slices around the burrata. Top the platter with the pistachio pesto.
14
Top with fresh pepper and flaky salt.
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