Summery Pesto Tomato Toasts (Edit recipe)

If there's one thing I absolutely adore all summer, it's fresh pesto. Vibrant, nutty, and just plain gorgeous. These summery toasts are not only stunning, but they let those gorgeous, summery ingredients shine.

15 minutes

5 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	1099
Fat:	92 g
Carbohydrates:	38 g
Protein:	36 g
Cholesterol:	111 g
Sodium:	1227 mg
Fiber:	7 g
Sugars:	10 g
Calculated per serving.

by the_happy_veg

View original recipe

Serves: 2

Ingredients

2 pieces Sourdough Bread
2 whole Vine-ripened Tomato, Sliced
1 whole Olive Oil, For Grilling the Bread
1 clove Garlic, Gently Crushed
2 whole Burrata
8 pieces fresh Basil, Garnish
1 Organic Balsamic Glaze, Garnish
1 Himalayan Pink Salt, To Taste
1 Ground Fresh Black Peppercorns, To Taste

PESTO

0.333 cup raw Macadamia Nuts
1 Tbsp Hemp Hearts
1 cup fresh Basil, gently Packed
0.5 cup Flat Leaf Parsley, gently Packed
2 cloves Garlic, crushed
0.333 cup Grana Padano Cheese, shredded or cut off the block
0.5 whole Lemon, Juice Only - More if Needed
0.25 cup Olive Oil, More if Needed
0.25 tsp Red Pepper Flakes
0.25 tsp Himalayan Pink Salt, More If Needed

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

PESTO
Add the macadamia nuts to a dry skillet set to just below medium. Once heated, monitor them and toss in the skillet for even golden browning. Once they're nice and toasty, remove them quickly from the heat to avoid burning. Transfer them to a small bowl in your prep area.
Add everything to a small vortex blender. Be prepared to add additional lemon for taste if needed, EVOO for emulsification, and salt if desired. Once it's all blended up, transfer to a small, covered container and refrigerate for 4 - 5 days.
TOASTS
Get a grill pan pre-heating at just about medium heat. Once heated, brush your sliced bread on both sides with EVOO and grill each side until golden brown and crisp. Carefully remove and transfer your slices to a butting board.
Rub each slice with the raw garlic on both sides. Next, spread pesto on each slice. Slice your vine tomatoes and lay the sliced tomatoes on top of the pesto.
Break apart the burrata cheese and drop chunks on top of each toast. Season each toast with salt, pepper, and pepper flakes followed by a gorgeous drizzle of balsamic reduction. Finish with fresh basil leaves and ENJOY!