Pesto, Mushrooms & Burrata Toast

Ingredients:

Fresh Pesto:

2 cups fresh basil leaves

1-2 tablespoons toasted pine nuts

1/2 cup grated Parmesan cheese

2-3 garlic cloves

1/4 teaspoon salt

1/4 cup plus additional olive oil (as needed)

For the Sautéed Mushroom:

1 yellow onion, finely chopped

2 tablespoons olive oil

1 cup assorted mushrooms, cleaned and sliced (such as a mix of portobello and baby bella mushrooms)

2 tablespoons white wine

1 teaspoon fresh thyme, chopped

Salt, to taste

Fresh ground black pepper, to taste

For the Toast:

1 slice of sourdough bread

1-2 tablespoons pesto

1 ball of Burrata cheese

Fresh parsley, chopped for garnish

1-2 tablespoons of the mushroom topping

Instructions:

Make the Sautéed Mushrooms:

1. Heat oil in a medium pot over medium-high heat. Sauté onion for 3 to 5 minutes until golden.

2. Add the sliced mushrooms and cook until they release their moisture, and it evaporates. Add thyme and mix.

3. Add white wine and cook for 2 minutes.

4. Season with salt and black pepper.

Make the Pesto:

1. Combine garlic, pine nuts, and salt using a pestle and mortar or a small food processor.

2. Add the Parmesan cheese, basil leaves, and 1/4 cup of olive oil. Grind until very finely minced.

3. Add additional olive oil as needed and process until well combined.

Prepare the Toast:

1. Lightly toast the sourdough bread slice.

2. Spread a generous amount of pesto over the toasted bread.

3. Place the Burrata cheese atop the pesto.

4. Add the mushroom topping.

5. Season with a pinch of salt and black pepper.

6. Drizzle with olive oil.

7. Garnish with freshly chopped parsley.

Serve immediately and enjoy!