the Breville Test Kitchen
Tomato, Pesto and Burrata on Sourdough
the Eye Q™ 870 Auto 4 Slice
+1 more appliance
20 mins total time
20 mins active time
Easy
Serves 2
Ingredients
Measurements:
2 slices sourdough bread
100 g burrata ball
For the pesto
1 cup (30 g) basil leaves
½ cup (70 g) pine nuts
⅔ cup (50 g) grated parmesan cheese
2 cloves garlicpeeled
½ tsp salt
⅓ cup (80 ml) extra-virgin olive oil
For the tomato topping
1 eschalotvery thinly sliced
1½ tsp red wine vinegar- ½ tsp salt
250 g mixed cherry tomatoeshalved
- 1 tbsp extra-virgin olive oil
Freshly ground black pepperto season
Instructions
- 1
To make the pesto, place the basil, pine nuts, parmesan, garlic and salt in a blender jug and blend until finely chopped. With the blender on, slowly pour in the oil and blend until combined. Transfer to a bowl.
- 2
To make the tomato topping, place the eschalot, vinegar and salt in a medium bowl and toss to combine. Allow to sit for 5 minutes. Add the tomatoes, oil and pepper and toss to combine.
- 3
Place the bread in the toaster, press and hold the Start button until it illuminates in blue to toast the sourdough.
- 4
Spread the pesto over each slice of toast, then top with the tomatoes. Gently break the burrata in half and place one half on each slice. Season with pepper and serve.