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Wild Garlic Pesto, Burrata and Tomato Toast
20 minVoor 2Nutri-Score C€€
C
20 min
20 minWild Garlic Pesto, Burrata and Tomato Toast
recept van
London Bruncher
@londonbruncher
7 recepten
9 imports
0 keer gekookt
wat u nodig heeft
Ingrediënten
wild garlic leaves (washed and dried)Groente en fruit60 g
pine nuts (lightly toasted)Noten en zaden30 g
Parmesan (finely grated)Zuivel40 g
olive oilVoorraadkast80 ml- lemon juice (freshly squeezed)Groente en fruit15 ml
saltKruiden en specerijen2 g
burrata (drained)Zuivel1 stuk- tomatoes (sliced)Groente en fruit2 stukken
sourdough bread (thick slices)Bakkerij2 stukken
black pepper (freshly ground)Kruiden en specerijen1 g
per portie
Voedingswaarden
606kcal
- Koolhydraten
- 31 g
- Eiwitten
- 17 g
- Vetten
- 46 g
wat u gebruikt
Keukengerei
Keukenmachine
Koekenpan
stap voor stap
Bereiding
- Stap 1
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.
- Stap 2
Toast the bread
- Toast the sourdough slices in a dry frying pan or toaster until golden and crisp.
- Stap 3
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.
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