Starter
Wild Garlic Pesto, Burrata and Tomato Toast
20 minServes 2Nutri-Score C€€
C
20 min
20 minWild Garlic Pesto, Burrata and Tomato Toast
what you need
Ingredients
wild garlic leaves (washed and dried)Produce60 g
pine nuts (lightly toasted)Nuts & seeds30 g
Parmesan (finely grated)Dairy40 g
olive oilPantry80 ml- lemon juice (freshly squeezed)Produce15 ml
saltSpices2 g
burrata (drained)Dairy1 piece- tomatoes (sliced)Produce2 pieces
sourdough bread (thick slices)Bakery2 pieces
black pepper (freshly ground)Spices1 g
per serving
Nutrition
606kcal
- Carbs
- 31 g
- Proteins
- 17 g
- Fat
- 46 g
what you’ll use
Tools
Food processor
Frying pan
step by step
Method
- Step 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.
- Step 2
Toast the bread
- Toast the sourdough slices in a dry frying pan or toaster until golden and crisp.
- Step 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.
most cooked first