Burrata Toasts with Caramelized Walnuts and Mint-Pomegranate Pesto

Name: Burrata Toasts with Caramelized Walnuts and Mint-Pomegranate Pesto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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

Total Time

30 Mins

Serves

Serving Size

2 slices

Meal

Dinner

Ingredients

Burrata Toasts with Caramelized Walnuts

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

Mint Pesto

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

PREPARATION

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.

NUTRITION

Calories: 491 cal
Total Fat: 26 g
Saturated Fat: 6 g
Monounsaturated Fat: 7 g
Cholesterol: 20 mg
Sodium: 576 mg
Carbohydrates: 57 g
Dietary Fiber: 4 g
Total Sugars: 23 g
Added Sugars: 13 g
Protein: 14 g
Vitamin D: 0 mcg
Calcium: 234 mg
Iron: 3 mg
Potassium: 304 mg