Sourdough Bread with Burrata and Arugula Pesto

For the pesto, process arugula, baby spinach, basil, Parmesan, Pecorino, and garlic with a little olive oil in a blender until a fine paste forms. Season with salt and pepper.

In a small bowl, mix cream cheese, mayonnaise, finely chopped chives, and some grated Parmesan into a cream. Season lightly with salt and pepper as well.

Toast the pine nuts in a dry pan until golden brown. Halve the cherry tomatoes and briefly sauté them in a little olive oil.