Make the wild garlic pesto

• Put the wild garlic leaves, toasted pine nuts and grated Parmesan in a food processor.
• Blend while pouring in the olive oil and lemon juice until smooth.
• Season with salt and blend again briefly.

Toast the bread

• Toast the sourdough slices in a dry frying pan or toaster until golden and crisp.

Assemble the toasts

• Spread a generous layer of wild garlic pesto on each toast.
• Tear the burrata over the top and add the sliced tomatoes.
• Finish with a drizzle of olive oil, salt and freshly ground black pepper.