Summery Pesto Tomato Toasts
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.
PREP TIME
15 minutes
COOK TIME
5 minutes
INGREDIENTS
20
Serves: 2
Ingredients
- 2 pieces2 pieces2 pieces Sourdough Bread
- 2 whole2 whole2 whole Vine-ripened Tomato, Sliced
- 1 whole1 whole1 whole Olive Oil, For Grilling the Bread
- 1 clove1 clove1 clove Garlic, Gently Crushed
- 2 whole2 whole2 whole Burrata
- 8 pieces8 pieces8 pieces fresh Basil, Garnish
- 111 Organic Balsamic Glaze, Garnish
- 111 Himalayan Pink Salt, To Taste
- 111 Ground Fresh Black Peppercorns, To Taste
- 0.333 cup0.333 cup0.333 cup raw Macadamia Nuts
- 1 Tbsp1 Tbsp1 Tbsp Hemp Hearts
- 1 cup1 cup1 cup fresh Basil, gently Packed
- 0.5 cup0.5 cup0.5 cup Flat Leaf Parsley, gently Packed
- 2 cloves2 cloves2 cloves Garlic, crushed
- 0.333 cup0.333 cup0.333 cup Grana Padano Cheese, shredded or cut off the block
- 0.5 whole0.5 whole0.5 whole Lemon, Juice Only - More if Needed
- 0.25 cup0.25 cup0.25 cup Olive Oil, More if Needed
- 0.25 tsp0.25 tsp0.25 tsp Red Pepper Flakes
- 0.25 tsp0.25 tsp0.25 tsp Himalayan Pink Salt, More If Needed
PESTO
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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!
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About This Recipe
Show nutritional information
Coconut Free Pescetarian Shellfish Free Snacks Sugar Alcohol Free Sugar Free| 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 |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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