Artichoke Pesto & Burrata Toast
Ingredients
For the Pickled Onion:
• 1 large red onion
• 1 ½ cups vinegar
• 1 ½ cups water
• ¼ cup sugar
• 1 ½ tbsp salt
For the Artichoke Pesto: (Note: This recipe yields more pesto than needed for a single toast.)
• 1 cup fresh basil leaves
• 1 cup canned artichoke hearts
• 2 tbsp toasted walnuts
• ⅓ cup grated Parmesan cheese
• 2-3 garlic cloves
• Salt, to taste
• ¼ cup olive oil
• Optional: For an extra green color, add ¼ cup cooked spinach.
For the Toast:
• 1 slice of sourdough bread
• 1-2 tbsp artichoke pesto
• 1 ball of Burrata cheese
• 1 tbsp pickled onion
• Chili flakes, for garnish
• Fresh oregano, for garnish
• 1 tsp olive oil
• A pinch each of salt and chili flakes
• 2 tsp walnuts, roughly chopped
• 1 tsp hot honey
Instructions:
1. Make the Pickled Onion:
- Slice the onion into rings, then cut the rings in half.
- In a saucepan over medium heat, combine water, vinegar, sugar, and salt. Stir until the sugar dissolves.
- Place the onion in a heatproof jar and pour the vinegar mixture over it. Seal the jar and refrigerate for at least one hour.
2. Make the Pesto:
- In a food processor, combine basil, artichoke hearts, toasted walnuts, Parmesan cheese, garlic cloves, and salt. Pulse while gradually adding olive oil, until the mixture forms a smooth paste. (A mortar and pestle can also be used if you don't have a food processor.)
3. Prepare the Toast:
- Lightly toast the sourdough bread slice.
- Spread a generous amount of artichoke pesto over the toasted bread.
- Place the Burrata cheese on top of the pesto.
- Add the pickled onion and roughly chopped walnuts on top of the Burrata.
- Season with a pinch of salt and chili flakes.
- Drizzle with olive oil and hot honey.
- Garnish with fresh oregano.
Serve immediately and enjoy!