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Sourdough Toasts With Tomato, Pesto, and Burrata Recipe

Name: Sourdough Toasts With Tomato, Pesto, and Burrata Recipe
Total time: 60 min
Yield: 8
Ingredients: For the Pesto:; 1 tightly packed cup basil leaves (1 1/4 ounces; 35g); 1 tightly packed cup arugula (1 1/4 ounces; 35g); 1 medium clove garlic; 2 tablespoons blanched almonds (3/4 ounce; 20g); 1 tablespoon (15ml) fresh lemon juice, from about half a lemon; 1 teaspoon lemon zest, from about half a lemon; 1/2 cup (120ml) extra-virgin olive oil; Kosher or sea salt; For the Toasts:; 1 pound ripe tomatoes (450g; about 2 large), halved, stem ends cored; 2 tablespoons (30ml) extra-virgin olive oil, plus more for brushing toasts; Kosher or sea salt; Freshly ground black pepper or small pinch red pepper flakes; 2 large slices sourdough bread, about 1/2 inch thick each; 4 ounces burrata (see note), sliced into small pieces

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This delicious recipe features toasts made from sourdough bread, topped with fresh basil and arugula pesto, ripe tomatoes, and creamy burrata cheese. The combination of flavors and textures makes for a mouthwatering dish perfect for breakfast, brunch, or a light lunch.