An easy, elegant, and delicious crostini appetizer with mini heirloom tomatoes, creamy burrata cheese and a fresh pesto drizzle.
- 6 ½ – ¾ inch slices sourdough batard, cut on a diagonal
- 1 ½ cups mini heirloom tomatoes, sliced in half
- 2 fresh balls of burrata
- 2 cups packed fresh basil leaves
- ½+ cup extra-virgin olive oil
- 2 cloves of garlic
- 1/3 cup raw pine nuts, toasted. See note below
- ¼ cup fresh grated parmesan cheese
- ½ lemon, juiced
- Salt and black pepper to taste
- Make the pesto by combining the basil leaves, garlic, cooled pine nuts, and lemon juice in the bowl of a food processor. Pulse a few times. Scrape down the sides of the bowl. Add ½ cup olive oil, salt and pepper. Turn on high for 10-20 seconds, and add an extra tablespoon or two of olive oil as needed, until you’ve reached your desired consistency. Transfer to another bowl and stir in grated parmesan cheese. Set aside.
- Turn oven to BROIL on high, and adjust oven rack to upper level. Prepare the sliced bread by brushing both sides with olive oil. Arrange on a baking sheet, and broil for 3-4 minutes, or until desired darkness. Remove from the oven and allow to cool slightly before arranging on a platter.
- Top toasts with heirloom tomatoes. Cut burrata and add to your platter before drizzling everything with your pesto.
Toast the pine nuts by adding them to a medium skillet over medium heat, stirring frequently, until fragrant, 3-5 minutes. Allow to cool before adding to the remaining ingredients.