Fresh Bread with Pesto, Burrata and Pine Nuts

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

For the herb cream, mix the cream cheese with mayonnaise, finely chopped chives, and half of the grated Parmesan until smooth. Season with salt and pepper.

For the pesto, process arugula, baby spinach, basil, garlic, the remaining Parmesan, and Pecorino together with olive oil in a blender until a fine paste forms. If necessary, add a little more oil until the desired consistency is reached. Season with salt and pepper.