Buy all ingredients right below the recipe
Main Ingredients
- 1 slice sourdough bread
- 125 g Burrata
- 30 g cherry tomatoes
- 10 g pine nuts
Cheese & Cream
- 30 g cream cheese
- 10 g mayonnaise
- 2 g chives
- 20 g Parmesan
- 20 g Pecorino
Pesto Base & Spices
- 50 g arugula
- 50 g baby spinach
- 20 g basil
- 1 clove garlic
- 20 ml olive oil
- 1 pinch salt
- 1 pinch pepper
Preparation
- 1Toast 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.
- 2For 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.
- 3For 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.
Assembly
- 1Toast the slice of sourdough bread in a pan with a little olive oil until crispy on both sides (or use fresh, depending on preference).
- 2Generously spread the herb cream on the bread. Then spread a thick layer of the homemade pesto on top.
- 3Place the burrata in the center and carefully make a small incision so that the creamy core can emerge. Garnish with the toasted pine nuts and warm cherry tomatoes. Drizzle with a little olive oil if desired and serve.
Tip
For the best flavor, use high-quality extra virgin olive oil. The pesto will keep for several days in the refrigerator, covered with oil in a jar.
Knuspr-Küche
Servieren Sie das Brot am besten sofort, solange es noch warm und knusprig ist. Ein Glas kühler Weißwein passt hervorragend dazu!