Appetizer Recipe: Pesto Toasts with Burrata Cheese
Wednesday October 12, 2011see more by jen
Recently I got invited to a party where everyone was to bring an appetizer to share. Since I am cooking challenged and not one that has a ton of hors d’oeuvres recipes stashed in my back pocket, I asked Susanne, my “Sus Chef” sales director (get it…SUS chef ?!) to send me one of her favorite go-to appetizer recipes. This one is incredible! The perfect appetizer recipe for Thanksgiving or the holidays. Here it is in all it’s cheesy yumminess…as written by Susanne.
Pesto Toasts with Burrata Cheese
Burrata Cheese is similar to fresh mozzarella but almost like an under-baked cookie version of it: still creamy & gooey inside. This cheese is am-az-ing!
If you don’t like garlic or don’t want to offend simply omit, it will still be very tasty!
1/4 cup walnuts
1/4 cup pine nuts
3 tablespoons chopped garlic
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 1/2 cup freshly grated Parmesan (preferrably Parmigiano Reggiano)
1 cup Extra Virgin Olive Oil (EVOO)
Fresh Baked French Loaf (long & skinny)
Salt & Pepper
Burrata Cheese (available at Trader Joes or Gourmet Grocery stores, usually comes 2 balls to a package, but you can’t go wrong if you double)
Ready, set, cook!
1. Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with a steel blade. Process for about 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute.
(Can store extra pesto in the refrigerator or freezer with a thin film of olive oil on top).
2. Preheat oven to 400 degrees. Slice the bread on the bias (or angle) into 1/4 inch thick slices. Spread 1-2 teaspoons of pesto onto one side of the bread (not too thick, you want the toast to get a little crispy). Place toast pesto side up on sheet pan & bake for 8-10 mins, watching closely not to burn. Toasts are done when they are golden around the edges & a little crisp in the center.
3. Remove the Burrata from the water in it’s package & pat dry with paper towels. Place the Burrata in center of the platter & drizzle with EVOO & a little salt. Surround with your pesto toasts. Place a cheese knife next to it so people can cut into the cheese & let the deliciousness ooze out & spread onto their pesto toast.
(If you’re in a time crunch you could easily place 1/4-1/2 cup of pesto smeared onto the center a platter, the Burrata Cheese on top & sliced baguette surrounding.)
(If you’re in a serious time crunch you could buy the pre-made pesto but home made is best!)