Burrata with walnut pesto and roasted peppers with crostini

Ingredients

Pesto
2 cups packed fresh basil leaves
3 cloves garlic
1/2 cup walnuts
2 tbsp. fresh lemon juice 
1 tsp. lemon zest
1/2 cup freshly grated Parmesan cheese
2/3 cup extra virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste

Crostini
1 large baguette or gluten-free baguette, sliced 1/4-inch thick
1/2 cup extra virgin olive oil
Kosher salt, to taste

For assembly
1 (16-oz.) jar roasted red bell peppers
2 (4-oz.) balls burrata cheese
Kosher salt, to taste
Chili flakes, for serving
Fresh basil, for serving

Instructions

Make the pesto: Combine basil, garlic, walnuts, lemon juice and lemon zest in a food processor or blender and process until coarsely chopped. Add cheese and 1/2 cup of the oil, then process until smooth. Season with 1/2 tsp. each salt and pepper. Drizzle in remaining oil while pulsing until smooth. Transfer to a bowl and taste for seasoning; add more salt or pepper if needed. Store in the refrigerator until ready to serve.

Make the crostini: Preheat oven to 350 degrees. Brush baguette slices with olive oil and place on a baking sheet. Toast bread in the oven for 15 to 20 minutes, or until golden. Turn pan during baking or flip slices over if needed. Remove from oven, sprinkle with salt and let cool.

For assembly: Remove red peppers from jar and dice into 1/2-inch pieces. Place diced peppers in the center of a serving platter and top with burrata balls. Sprinkle peppers and cheese lightly with kosher salt. Drizzle pesto liberally over peppers and cheese, being sure to add pesto to the top of each piece of cheese. Sprinkle chili flakes over cheese and arrange crostini around the edge of the platter. Add some fresh basil for garnish and spoons for serving. Serve immediately. (Remaining pesto can be refrigerated in a sealed container for up to a week.)

Serves 6 to 8

Photo: © 2024 James Collier