Arugula Pesto & Burrata Caprese Toast

For the Arugula Pesto:

Servings: 8

• 3 cups Arugula, firmly packed
• 1/2 cup Parmesan, shredded
• 1/2 Lemon, juiced
• 2 Garlic Cloves
• (Optional) 1/4 cup Walnuts
• 1/2 cup Olive Oil

For the Sourdough Toasts :

Servings: 1-2

• 1 thick sliced of Sourdough Bread
• 2 tsp. Olive Oil
• 1 cup Baby Arugula
• 1/3 cup Cherry Tomatoes, quartered
• 1 Fresh Burrata
• 1 tbsp. Arugula Pesto
• 1 tbsp. Aged Balsamic Vinegar
• (Optional) Prosciutto
• (Optional) Fresh Basil, for garnishing

For the Arugula Pesto:

1. Add the arugula, parmesan, lemon juice, garlic, and walnuts (if adding) to a food processor. Pulse a few times until well broken down. Scrape down the sides, if needed.
2. With the food processor on low speed, slowly drizzle in the olive oil to emulsify. Enjoy immediately or store in an airtight container in the fridge.

For the Sourdough Toasts:

1. Drizzle or brush both sides of the toast in olive oil. Broil for 3-4 minutes on each side in the oven, until crispy and golden brown.
2. Add a generous layer of fresh arugula on the toast, followed by the burrata and cherry tomatoes.
3. Garnish with the arugula pesto and balsamic vinegar.
4. Season with salt and black pepper to taste. Enjoy!