Sourdough Toasts With Tomato, Pesto, And Recipe

Name: Sourdough Toasts With Tomato, Pesto, And
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tightly packed cup basil leaves (1 1/4 ounces; 35g); 1 tightly packed cup arugula (1 1/4 ounces; 35g); 1 medium clove garlic; 2 tablespoons; (3/4 ounce; 20g); 1 tablespoon (15ml) fresh lemon juice, from about half a lemon; 1 teaspoon lemon zest, from about half a lemon; 1/2 cup (120ml) extra-virgin olive oil; Kosher or sea salt; 1 pound ripe tomatoes (450g; about 2 large), halved, stem ends cored; 2 tablespoons (30ml) extra-virgin olive oil, plus more for brushing toasts; Kosher or sea salt; Freshly ground black pepper or small pinch red pepper flakes; 2 large slices sourdough bread, about 1/2 inch thick each; 4 ounces burrata (see note), sliced into small pieces

Servings: persons

1 tightly packed cup basil leaves (1 1/4 ounces; 35g)
1 tightly packed cup arugula (1 1/4 ounces; 35g)
1 medium clove garlic
2 tablespoons
(3/4 ounce; 20g)
1 tablespoon (15ml) fresh lemon juice, from about half a lemon
1 teaspoon lemon zest, from about half a lemon
1/2 cup (120ml) extra-virgin olive oil
Kosher or sea salt
1 pound ripe tomatoes (450g; about 2 large), halved, stem ends cored
2 tablespoons (30ml) extra-virgin olive oil, plus more for brushing toasts
Kosher or sea salt
Freshly ground black pepper or small pinch red pepper flakes
2 large slices sourdough bread, about 1/2 inch thick each
4 ounces burrata (see note), sliced into small pieces

1
In a food processor, combine basil, arugula, garlic, almonds, lemon juice, and lemon zest. Pulse until almonds are broken up into fine pieces. Add olive oil and process until fairly smooth. Season with salt. Transfer to an airtight container and refrigerate until ready to use. The pesto can be made in advance and refrigerated for up to 3 days.
2
Using the largest holes on a box grater, shred tomatoes into a bowl. (Hold the tomatoes skin side out and discard the skins after grating.) Stir in olive oil. Season with salt and black pepper or red pepper flakes. Let stand for 10 minutes.
3
Lightly brush sourdough on each side with olive oil and toast on both sides until lightly browned. (You can do this in a toaster, in an oven, under the broiler, or on a grill.)
4
Preheat broiler and set top oven rack about 6 inches from broiler element. Using a fine-mesh strainer, strain tomatoes of their excess liquid and reserve the liquid for another use (it's delicious as part of a vinaigrette for a simple salad).
5
Spread strained tomatoes in an even layer on the toasts. Broil to dry and warm the tomatoes, stopping before the edges of the bread burn, about 1 minute. Cut each toast into 4 even pieces.
6
Cut burrata into small portions and dollop on top of toasts. Spoon some of the pesto on top. Serve.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tightly packed cup basil leaves (1 1/4 ounces; 35g), 1 tightly packed cup arugula (1 1/4 ounces; 35g), 1 medium clove garlic, 2 tablespoons, and more.

Yes, Sourdough Toasts With Tomato, Pesto, And falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sourdough Toasts With Tomato, Pesto, And

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