1 cup California walnuts
1/2 cup sugar
1 cup water
1/4 teaspoon sea salt
1 loaf rustic country bread or French baguette (avoid a bread with too many “holes” in it or the ingredients will fall through)
2 tablespoons extra-virgin olive oil
1 (8-ounce) ball of burrata cheese (or, substitute fresh mozzarella)
8-10 ripe fresh figs, sliced thinly
1/2 cup pomegranate seeds
1/4 cup fresh mint leaves, for garnish
1/3 cup California walnuts
2 cups fresh mint leaves
1 garlic clove
1/2 teaspoon salt
1/3 cup extra-virgin olive oil
juice of 1 lemon
Preheat the oven to 350 degrees F.
In a small saucepan, combine the walnuts, sugar and 1 cup water. Bring to a boil, stirring, until the sugar dissolves. Cook over moderate heat, stirring for 5 minutes.
Using a slotted spoon, transfer the walnuts to a parchment-lined baking sheet, and sprinkle lightly with salt. Bake for 9 minutes, or until the nuts are fragrant and lightly caramelized. Let cool.
Make the mint pesto by adding all ingredients to a food processor or blender, and blending until well-combined. I like to leave it a tiny bit chunky so you can see the flecks of the mint.
Slice bread thinly into 16 (1/2-inch) slices. Heat broiler (or, you could also use an indoor grill pan on stove). Brush each side of bread slices with extra virgin olive oil, then broil until lightly charred, turning once, about 1 minute per side.
Transfer to a cutting board. On each still-warm toast, spread about a teaspoon of the burrata. Drizzle with about half of the mint pesto, top with a slice or 2 of fresh figs, then scatter walnuts and pomegranates over the tops of the toasts. Cut each toast in half, and sprinkle with fresh mint leaves for garnish. Store remaining pesto in airtight container in refrigerator for up to 3 days.
Toasted baguette slices topped with pesto, fluffy parmesan and walnut cream, sun-dried tomatoes and crunchy walnuts.
Looking for more bite-sized goodness? Try our Parmesan Clusters or Walnut, Cranberry & Spinach Bites!
