Ingredients
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Roasted Lemon Mint Pesto
1/2 medium lemon, washed, thinly sliced, and seeded
1/4 cup plus 3 tablespoons olive oil
1 cup fresh mint leaves
1/4 cup toasted hazelnuts or 1/4 cup almonds
2 garlic cloves
1/4 teaspoon sea salt
Burrata Artichoke Tartines
1/2 baguette, thickly sliced or 1 loaf bread, of choice thickly sliced
olive oil, for drizzling
8 ounces burrata cheese
1/2 cup artichoke hearts packed in oil
1 small fresh mint leaves, for garnish
crushed red pepper flakes, to taste
Preparation
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Make the Pesto:
Preheat the oven to 450 degrees F. Line a small baking sheet with parchment paper and lay the lemon slices in a single layer on the sheet. Drizzle with 1 tablespoon of the oil. Roast for 15 to 17 minutes, until the juices are tacky and the lemons are beginning to caramelize. Let cool for 10 minutes, then transfer to a small food processor, add the remaining 1/4 cup plus 2 tablespoons oil, the mint, hazelnuts, garlic, and salt and blend until you have a very lightly chunky pesto.
Make the Tartines:
Gently toast the sliced baguette or bread to the desired crispness. Drizzle with oil, dollop with burrata, add an artichoke heart or two, top with pesto, and finish with a couple of fresh mint leaves and red pepper fakes.
Recipe courtesy of Kale & Caramel by Lily Diamond. Get the book here: https://www.amazon.com/Kale-Caramel-Recipes-Heart-Table/dp/1501123394.
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