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🍳 Burrata Bread with Wild Garlic Pesto

661 kcal · 30 min · 4 servings

Ingredients

• 50 g wild garlic
• 0.5 organic lemon
• 50 g parmesan
• 30 g pine nuts
• 50 ml olive oil
• salt
• pepper
• 1 handful cress (at 5 g)
• 2 slices sourdough whole grain bread
• 1 ball burrata (at 125 g)

Instructions

1. 1. Wash the wild garlic under running water.
2. 2. Shake the wild garlic dry.
3. 3. Chop the wild garlic coarsely.
4. 4. Wash the lemon under hot water.
5. 5. Pat the lemon dry.
6. 6. Zest the lemon.
7. 7. Squeeze the juice from the lemon.
8. 8. Grate the Parmesan finely.
9. 9. Place the pine nuts in a pan.
10. 10. Toast the pine nuts over medium heat without fat.
11. 11. Toast the pine nuts for 2 to 3 minutes until golden brown.
12. 12. Set aside one tablespoon of the pine nuts.
13. 13. Place the remaining pine nuts, the wild garlic, the Parmesan, and one tablespoon of lemon juice in a mixing cup.
14. 14. Add some olive oil.
15. 15. Puree the mixture finely with a hand blender.
16. 16. Season the pesto with salt.
17. 17. Season the pesto with pepper.
18. 18. Cut off the cress bunch.
19. 19. Wash the cress in a sieve.
20. 20. Shake the cress dry.
21. 21. Toast the bread slices.
22. 22. Spread the wild garlic pesto on the toast slices.
23. 23. Drain the burrata.
24. 24. Cut the burrata in half.
25. 25. Place one burrata half on each bread slice.
26. 26. Sprinkle the bread with the remaining pine nuts.
27. 27. Add the cress on top.
28. 28. Sprinkle the lemon zest over it.
29. 29. Add a little pepper on top.

Nutrition per serving

• kcal: 661
• Protein: 26 g · Fett/Fat: 52 g · Carbs: 23 g