Description
Bring your garden into your kitchen with this Pesto-Burrata Crostini.
Ingredients
Scale
- 1/2 cup toasted pine nuts, plus extra for garnish
- 1 cup English peas, fresh or frozen
- 1 cup spinach
- 1 lb asparagus, trimmed, and cut into 1/2-inch pieces
- 1/2 cup grated Parmigiano-Reggiano
- 1/2 cup extra-virgin olive oil
- 1/4 tsp Kosher salt and freshly cracked black pepper
- 1 small sourdough/ciabatta loaf
- Extra-virgin olive oil
- 2 balls (about 4 to 8 oz each) fresh burrata/stracciatella cheese
- 1/2 lemon
Instructions
For the pesto:
- Bring a large pot of water to a boil and salt it generously.
- Add the asparagus and peas, and blanch for 3 minutes.
- Drain in a colander, then immediately transfer the veggies to a large bowl of salted ice water.
- When they are cool, drain again. Then spread them on a clean kitchen towel and pat dry.
- Place all but 1/2 cup of the blanched vegetable in a food processor, and add the pine nuts, spinach, Parmesan, and olive oil. Purée for 5 minutes, scraping down the sides once or twice until completely smooth. Season with salt and pepper.
To make the toasts:
- Preheat a grill or grill pan. Cut the sourdough/ciabatta loaf into 1/2-inch-thick slices. Drizzle with a little olive oil and grill over high heat until charred and crispy, about 2 minutes per side.
- Spear the burrata/stracciatella onto the slices of grilled sourdough. Serve the vegetable pesto on the side. Top with the reserved 1/2 cup blanched vegetables. Finish with sea salt, a drizzle of olive oil, a squeeze of lemon juice, and the toasted pine nuts.